Meats & Fish
1 lb Dover sole filets
Salt & pepper
1/2 cup Flour
6 Tbs Butter, divided
1 tsp Lemon juice
3 Tbs Capers
Parsley, chopped for garnish
Adapted from www.whatagirleats.com by BBF, Apr, 2020.
Season filets with salt & pepper.
Dredge filets in flour.
Heat 3 Tbs of butter in a large skillet over medium heat, until melted. Quickly fry filets, several at a time for 3 or 4 minutes per side, depending on thickness, until golden brown on both sides. Remove, cover and keep warm.
Melt the remaining 3 Tbs of butter, swirl in pan, scraping up bits, add the lemon juice, capers and season with salt and pepper if necessary. Serve over fish. Sprinkle with chopped parsley.