Ingredients:

  • 2 Dover sole fillets (150g each / 5 oz)
  • 2 tablespoons all-purpose flour (30g)
  • 2 tablespoons unsalted butter (28g)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter (57g), divided
  • 1 lemon, juiced (about 2 tablespoons juice / 30ml)
  • 1 tablespoon capers, rinsed and roughly chopped (15g)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Pat the Dover sole fillets dry with paper towels. Season both sides with salt and pepper. Dredge lightly in all-purpose flour, shaking off excess.
  2. Heat 2 tablespoons of butter in a large non-stick skillet over medium-high heat. Once the butter is melted and bubbling, add the fillets.
  3. Cook for 3-4 minutes on each side, until the fish is golden brown and flakes easily with a fork.
  4. Remove the cooked fish from the skillet and keep warm on a plate. In the same skillet, reduce heat to medium and add the remaining 4 tablespoons of butter.
  5. Once melted, add lemon juice and capers. Stir quickly to combine.
  6. Pour the sauce over the warm Dover sole fillets. Garnish with fresh parsley and lemon zest if desired.