It's time for the Seafood Supper Club with Chef Andrew from North Coast Seafoods! When it comes to seafood classics… one dish is an absolute must - Sole Meunière. This dish is renowned for its extremely simple, yet elegant presentation, highlighting the delicate flavor of the fish with the rich, nutty taste of browned butter and the bright acidity of lemon. Get the full recipe at https://bit.ly/BigYSoleMeuniere_SSC | Big Y World Class Market

It’s dover sole season at the moment so we’re sharing a dover sole recipe that’s sure to be a hit - dover sole with prosciutto & sage, this is a lovely recipe for doing sole fillets. The saltiness of the prosciutto & the aromatic sage work really well with the texture of Dover sole. You will need (serves 2): Little flour for dusting, seasoned with a little salt and pepper 2 Dover sole weighing about 400 g/ 1lb each filleted and skinned 50 g / 2 oz butter 8-9 sage leaves 6 -7 slices prosciutto Sq

SOLE MEUNIÈRE 1 whole lemon sole, (weighing approx. 1kg) filleted plain flour, for dredging 50g of butter, cubed 20g of capers 1/2 lemon 1 handful of chopped parsley salt freshly ground black pepper Sprinkle some flour over a large plate. Pat the fish fillets dry, then place on the plate and dust with flour on each side, tapping to remove any excess flour. 2. Place a large non-stick frying pan over a medium-high heat and add around two thirds of the butter. Once melted, swirl to coat the base of