2 gutted whole Dover sole, about 450 g (14 1/2 oz) each
handful of mixed herbs including parsley, chopped
juice of 1/2 lemon
Heat 75 g (3 oz) butter in a small saucepan over a low heat until melted, then skim off and discard the foam on top. Pour off the clear melted butter, leaving behind and discarding the milky solids at the bottom of the pan.
Season the flour with salt, then dust the fish all over with the seasoned flour. Heat 1 very large or 2 smaller frying pans over a medium-high heat. Add the clarified butter and cook the fish for 3 minutes. Carefully turn over and cook for a further 4 minutes, or until just cooked through. Place on serving plates.
Wipe the pan clean with kitchen paper. Add 25 g (1 oz) butter to the pan and heat until melted. Take off the heat, stir through the herbs and drizzle over the fish with the lemon juice. Serve immediately.