Ingredients:

  • 2 whole Dover sole fillets (skin on, about 6–7 oz each)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil or vegetable oil
  • 4 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon finely chopped fresh parsley
  • Pinch of salt
  • Optional: 1 teaspoon capers, drained

Instructions:

  1. Pat the dover sole fillets dry with paper towels, season both sides with salt and pepper, and lightly dust them with all-purpose flour.
  2. Heat olive oil and butter in a frying pan over medium heat until the butter foam subsides. Place the fillets skin-side down and cook for 3-4 minutes until the edges are golden, then flip and cook for 2-3 minutes until just opaque.
  3. In a small saucepan, warm the lemon juice over low heat. Gradually whisk in the cold butter cubes to form a smooth emulsion, then stir in the chopped parsley and a pinch of salt.
  4. Transfer the cooked fish to warmed plates and spoon the lemon butter sauce over. Garnish with optional capers and extra parsley if desired.