Dover dole has firm flesh and a delicate flavour and is traditionally cooked whole with the upper skin removed prior to cooking (ask us to do this for you). It works best cooked as simply as possible, either whole or filleted, pan fried or grilled. <br> <br> To pan-fry: lightly dust with flour with added salt and pepper and fry gently on either side in oil and butter. Add a squeeze of lemon and some chopped flat parsley towards the end. If you are doing fillets try tossing in some field mushrooms cut into strips a few minutes before it is ready.<br> <br> To grill: melt some butter in a small saucepan and mix in lemon zest and juice and season with salt and pepper. Drizzle the lemon butter over the fish and grill for 5–6 minutes or until the flesh close to the bone flakes easily when prodded with a knife. Delicious with broccoli, green beans or peas.<br>