Dover Sole really is the King of Sole. It has a firm white flesh which so delicate in flavour it is almost sweet. 
 
We can skin the fish for you (please request this in comments), leaving it whole and to cook it could be as simple as a light dusting in flour and seasoning.
 
Pan fry for about 3-4 minutes on each side until the flesh starts to shrink away from the bone, add pieces of butter to the outside of the pan and let them sizzle into the oil then serve.
Dover sole is at its best in the height of summer, and then only if the British weather permits.