Easy Pan-fried Dover Sole with Lemon Butter Sauce

  • 8 sole fillets
  • 1⁄2 cup flour
  • 1⁄2 teaspoon salt (or to taste)
  • 1⁄4 teaspoon black pepper (or to taste)
  • 7 tablespoons butter
  • 1⁄4 cup fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  1. Mix the flour with seasoned salt and pepper in a shallow dish.
  2. Dredge the fish fillets in the flour mixture.
  3. Heat a large skillet over high heat.
  4. Add in about 3 tablespoons butter to the hot skillet.
  5. Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
  6. Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
  7. Season the sauce with salt and pepper.
  8. Pour the warm sauce over the fish.
  9. Serve immediately.

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