Pan Fried Dover Sole
Serves:
Total20min
Prep10min
Cook10min
Instructions
Dredge filets in flour, season with salt and pepper.
Heat 2 or 3 tablespoons of butter in a large skillet over medium heat, until melted. Quickly fry filets, 2 or 3 at a time for 3 or 4 minutes per side, depending on thickness, until golden brown on both sides. Remove fish, cover and keep warm.
Melt 2 or 3 more tablespoons 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.
Ingredients
Sole filets 4-5 ounces each
Flour for dredging (use rice flour for a Gluten-free version)
Juice of one lemon
1/4 cup of capers plus some juice
6 tablespoons unsalted butter divide
Parsley chopped for garnish
Salt and pepper
Other Recipes
Comments
- Pan Fried Dover Sole
- Squeeze half a lemon over the fish and cook for about one further minute. Rest the fish in the pan for two minutes before serving.
- Pan Fried Dover Sole
- Squeeze the lemon half through your fingers over the fish and cook for about 30 secs longer. Remove from the heat, then rest the fish in the pan for 2 mins.
- Pan Fried Dover Sole
-
Heat the oil in a large, non-stick frying pan until hot. Place the floured fish in the pan, skinned side down. Shake the pan a little, then cook the fish, undisturbed, for about 4 mins until golden brown.
- Pan Fried Dover Sole
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Fry the fish for another 2-3 mins, constantly spooning the buttery oil over it to finish the cooking and keep it moist.