Dover Sole only has a short season locally, but I like Dover Sole a la Meuniere, which sounds flashy, but isn't. In fact, you can hardly call it a recipe:

Take a skinned Dover Sole and brush it on top with melted butter.
Dip it in plain, well seasoned flour on both sides. (A Meuniere is a lady miller).
Pat it so that it's only lightly coated.
Grill it (or fry it).
Pour over browned butter. (Butter heated in a pan and starting to go brown. If it's gone black, it's buggered).
Squeeze of lemon juice and serve immediately.

Good with fried potato and a green salad.

This is particularly good with slivers of preserved lemon, which goes with fish, chicken, North African dishes and is expensive to buy and very simple and cheap to make.