Dover Sole Recipe

Pat the Dover sole fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp pepper.

Place the 1/2 cup flour on a large plate and lightly dredge each fillet, shaking off excess. This gives a light crust and helps the sauce adhere.

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When the butter foams and the pan is hot but not smoking, add two fillets (do not crowd).

Cook the fillets 2 to 2.5 minutes on the first side without moving them to let a golden crust form. Carefully flip with a thin spatula and cook 1.5 to 2 minutes more, until just opaque and flakey. Transfer to a warm plate and tent loosely with foil. Repeat with remaining 2 fillets, adding remaining 2 tablespoons butter to the pan if needed.

Spoon any flavorful browned butter from the pan over the cooked fillets and squeeze half of the lemon (about 1/2 lemon) over them. Sprinkle with 1 tablespoon chopped parsley. Keep warm while you prepare the brown butter sauce if it needs finishing.

Prepare aromatics

Use the same skillet you cooked the fish in; if there are excessive browned bits, wipe out leaving a little fond. Return to medium heat and add 6 tablespoons unsalted butter and the finely minced shallot.

Melt the butter and cook, stirring constantly, until the butter foams, the milk solids turn golden brown and a nutty aroma develops — about 4 to 5 minutes. Watch carefully so it does not burn.

If using white wine, carefully add 2 tablespoons now to deglaze the pan and bring to a gentle simmer, scraping up any browned bits. Let the wine reduce by about half, about 1 minute.

Stir in 1 tablespoon rinsed capers, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove from heat.

Optionally swirl in 1 additional tablespoon cold unsalted butter off heat to give the sauce a glossy finish. Strain the sauce through a fine-mesh sieve into a small saucepan or bowl if you prefer a smooth sauce without shallot bits.

To serve, place each fillet on a warmed plate, spoon the warm brown butter sauce over the fillets (about 1.5 tablespoons sauce per fillet), garnish with the remaining 1 tablespoon chopped parsley and a lemon wedge.