I used Dover sole, but any sustainable or MSC-approved flatfish like plaice, dab or lemon sole would also be fantastic. Dover sole can be a bit on the pricey side, but they are so tasty that they are a wonderful treat every now and then.
You want them skinned, with the heads left on, so ask your fishmonger to do this for you. I've used fresh cockles and peeled brown shrimps, which are deliciously sweet, but way underrated. This dish is best made for two so you can cook everything together quickly in one large pan. There's something about the way these ingredients work together that makes it such a luxurious dinner. Hope you love it.