Dover Sole Meunière Recipe

Prepare fish

Pat the Dover sole (or fillets) dry with paper towels. Season both sides lightly and evenly with sea salt and freshly ground black pepper.

Place the all-purpose flour in a shallow plate. Dredge each fish lightly in flour, shaking off any excess so the coating is thin and even. Set the dredged fish on a rack or plate while you heat the pan.

Heat a large skillet (preferably stainless steel or nonstick) over medium-high heat until hot, about 2 minutes. Add the neutral oil and 4 tablespoons of the unsalted butter. Swirl until the butter foams and begins to turn a light golden color but not brown.

Add the dredged sole to the skillet in a single layer (work in batches if necessary). Cook undisturbed for 2 to 3 minutes, until the underside is golden brown. Carefully flip each piece and cook the other side 1½ to 2 minutes more, until cooked through and lightly golden. Thinner fillets will cook faster—watch closely. Transfer cooked fish to a warm plate and tent loosely with foil.

If cooking additional batches, add 1 tablespoon oil and 1 tablespoon butter before each batch to restore fat in the pan and keep heat steady. Keep all cooked fish warm while finishing the sauce.

After the last fish is removed, lower the heat to medium. Tilt the pan so the remaining butter/oil pools on one side and scrape up any browned bits with a wooden spoon—these add flavor.

Add the remaining 6 tablespoons of unsalted butter to the pan in small pieces (or a few tablespoons at a time) and let it melt. Swirl constantly; the butter will foam and then begin to clarify and turn a pale golden brown with a nutty aroma (be careful not to burn it). This should take 1½ to 2 minutes.

Remove the pan from the heat and immediately stir in the fresh lemon juice to stop the butter browning and create the sauce. Add the 2 tablespoons cold butter, swirling until it melts and the sauce becomes glossy and slightly emulsified.

Stir in the chopped fresh parsley and, if using, the rinsed capers. Taste and adjust seasoning with a tiny pinch of salt if needed (the capers and butter add saltiness).

Return the cooked Dover sole to the pan briefly (30 seconds) to warm and coat gently with the sauce, or spoon the sauce over the fillets on the serving platter.

Transfer the fish to individual plates or a single warmed platter. Spoon any remaining sauce over the fish. Garnish with lemon wedges and extra parsley. Serve immediately.