Ingredients:

  • 2 Dover Sole fillets (approximately 6-8 ounces/170-225g each)
  • 1/2 cup all-purpose flour (60g), plus extra for dusting
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon freshly ground black pepper (0.5g)
  • 4 tablespoons unsalted butter (57g), divided
  • 1 tablespoon vegetable oil (15ml)
  • 2 tablespoons freshly squeezed lemon juice (30ml)
  • 2 tablespoons finely chopped fresh parsley (about 5g)
  • Lemon wedges, for serving

Instructions:

  1. Pat the Dover Sole fillets dry with paper towels. This is crucial for a good sear.
  2. In a shallow dish, combine the flour, salt, and pepper. Dredge each fillet in the flour mixture, ensuring it's evenly coated. Shake off any excess flour.
  3. Melt 2 tablespoons of butter and the vegetable oil in the large skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully place the fillets in the skillet (don't overcrowd the pan; cook in batches if necessary).
  4. Cook for 2-3 minutes per side, or until the fish is golden brown and flakes easily with a fork. Be careful not to overcook.
  5. Remove the fish from the skillet and set aside to keep warm. Add the remaining 2 tablespoons of butter to the skillet and cook until melted and lightly browned (beurre noisette - hazelnut butter in French).
  6. Remove the skillet from the heat and stir in the lemon juice and parsley. Spoon the sauce over the Dover Sole fillets and serve immediately with lemon wedges.