Fresh Dover Sole Meunière Recipe

Prepare fish

Pat the Dover sole fillets dry on both sides with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (divide across fillets). Spread the 3/4 cup flour in a shallow dish and dredge each fillet, shaking off excess flour.

Cook

In a large skillet (preferably stainless steel or cast iron) heat 2 tablespoons olive oil and 3 tablespoons unsalted butter over medium-high heat until the butter foams and just begins to brown (about 2 minutes). Add fillets in a single layer (work in two batches if needed) and cook 2–3 minutes per side until golden brown and just cooked through (fish should flake easily and internal temp ~135°F/57°C). Remove fillets to a warm plate and tent with foil.

Make Meunière sauce

Lower heat to medium. Add the remaining 3 tablespoons unsalted butter to the skillet and let it melt and cook until the butter is golden-brown and nutty (browned butter) about 2–3 minutes; swirl pan and watch closely to avoid burning. Remove from heat and stir in 3 tablespoons fresh lemon juice and 2 tablespoons chopped parsley. Season sauce to taste with a pinch of salt and a little pepper.

Finish

Return the fillets to the pan briefly (30 seconds) spooning the sauce over them to rewarm, or simply spoon the sauce over plated fillets. Serve immediately.

Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large sauté pan over medium heat until butter melts. Add the minced garlic and cook 20–30 seconds until fragrant but not browned.

Add the spinach in batches, tossing with tongs as it wilts. If needed, add up to 1–2 tablespoons water to help wilt. Cook until just wilted, about 2–3 minutes total.

Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 teaspoon lemon juice (optional). Toss and transfer to a warm bowl; keep covered until plating.

In a medium skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the carrots and toss to coat. Sauté for 3–4 minutes until they begin to color.

Add 1/4 cup water to the pan, cover, and reduce heat to medium-low. Steam the carrots for 5–7 minutes until tender when pierced with a fork.

Uncover, increase heat to medium-high, add 2 tablespoons honey and 1 tablespoon fresh thyme leaves, and cook, tossing, until the liquid reduces to a glossy glaze and coats the carrots, about 2–3 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove from heat and keep warm.

Rinse 1 cup rice under cold water until water runs clear; drain well.

Melt 1 tablespoon butter in a small saucepan over medium heat. Add the finely diced 1/4 onion and 1 minced garlic clove; sauté until softened and translucent, about 3 minutes.

Add the rinsed rice and stir to coat each grain in butter, toasting gently for 1–2 minutes, stirring so it doesn't brown heavily.

Add 1.5 cups chicken or vegetable stock, 1 bay leaf, 1/2 tsp salt and 1/4 tsp pepper. Bring to a simmer, then cover, reduce heat to low and cook for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, 5 minutes.

Fluff the rice with a fork, discard the bay leaf, stir in 2 tablespoons toasted slivered almonds and 1 tablespoon chopped parsley if using. Keep warm until plating.