Aishling Moore: This restaurant favourite is deceptively simple to make at home

Aishling Moore: "The fish can be served on or off the bone. I prefer to serve it on the bone for maximum impact when it hits the table." Picture Chani Anderson

This weekend’s Sole meuniere is a true French seafood classic!

The dish typically comprises of dover sole, which has been dredged in seasoned flour, fried in clarified butter and finished with a sauce of brown butter, capers, lemon juice and fresh parsley.