Dover Sole Recipe
pan roasted | amandine or meuniere sauce
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Ingredients
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Dover Sole
Amandine Sauce
Meunière Sauce
Method
Dover Sole Preparation
- 1
Season the Fish
Pat the Dover sole fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Dredge in Flour
Place the all-purpose flour in a shallow dish. Dredge each fillet in the flour, shaking off any excess.
- 3
Pan-Roast the Fish
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the fillets and cook for about 3-4 minutes on each side until golden brown and cooked through.
- 4
Add Butter
In the last minute of cooking, add the unsalted butter to the pan. Baste the fillets with the melted butter for added flavor.
Amandine Sauce Preparation
- 5
Toast the Almonds
In a small skillet, toast the sliced almonds over medium heat until they are golden brown, stirring frequently. Remove from heat and set aside.
- 6
Meunière Sauce Preparation
- 7
Make the Sauce
In a small saucepan, melt 2 tablespoons of butter. Add the juice of the whole lemon and capers. Stir well to combine.