Line your grill pan with parchment paper.

Preheat your grill to maximum.

Rub the fish liberally with olive oil and season.

Place the fish on the parchment with the eyes facing up and pop under the hot grill.

Warm through the seaweed butter in a pan (use all or half, depending on preference, it's also great on potatoes).

Remove Dover soles after 6-8 mins, they will be lightly golden and place on a serving plate.

Spoon half the melted seaweed butter over each fish. 

Serve with a wedge of lemon.