Dust the Dover sole fillets in the seasoned flour.
Heat the olive oil in a large frying pan until hot.
Add the fish skin-side down and cook for two minutes, then flip and cook for one further minute.
Remove the fish from the pan and let it rest.
In a separate pan, melt 50g butter and fry the shallots for a few minutes.
Once the butter is nut-brown, stir in lemon juice, capers, relish, parsley, and shrimps for two minutes.
Heat the remaining 50g butter in the fish pan and add the spinach with 15ml water.
Cook the spinach until wilted and finish with a grating of nutmeg.
Plate the spinach, top with fish, and spoon the sauce over and around.
Garnish with watercress and lemon flowers before serving.