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Dover Sole with Brown Butter and Capers
This classic preparation highlights the delicate flavor and texture of Dover sole. It's a quick, elegant meal.
IngredientsFor the Fish
Instructions
- 4 Dover sole fillets (about 4–6 oz each)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1/4 cup capers, drained
- 2 tablespoons fresh parsley, chopped
1. Prepare the Sole
- Gently rinse and pat the sole fillets dry with paper towels.
- On a shallow plate, combine the flour, salt, and pepper.
- Lightly dredge each sole fillet in the flour mixture, shaking off any excess.
- Heat the olive oil and 2 tablespoons of butter in a large, non-stick skillet over medium-high heat until the butter melts and foam subsides.
- Carefully place 2 fillets in the pan, ensuring they are not touching. Do not crowd the pan; cook in batches if necessary.
- Cook for 2–3 minutes per side, until golden brown and the fish flakes easily with a fork.
- Transfer the cooked fillets to a serving plate and keep warm.
- Wipe the skillet clean if a second batch is needed, then repeat the cooking process for the remaining fillets.
- In the same clean skillet (or a new small pan), melt the remaining 6 tablespoons of butter over medium heat.
- Cook, swirling the pan occasionally, until the butter foams and then small brown bits form at the bottom, and it smells nutty—about 3–5 minutes. Be careful not to burn it.
- Remove the pan from the heat and immediately stir in the lemon juice and drained capers.
- Spoon the warm brown butter and caper sauce evenly over the Dover sole fillets.
- Garnish with the fresh chopped parsley.
- Serve immediately with your choice of side, such as roasted asparagus or rice pilaf.
Prep Time | Cook Time | Servings |
|---|---|---|
10 minutes | 10 minutes | 4 |
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