Dover Sole: Crispy Baked in 15 Minutes

Instructions:

1. Prep the fish. Pat the 2 large dover sole fillets completely dry with paper towels.
2. Season the flour. In a shallow dish, mix 3 tbsp all purpose flour, 1 tsp sea salt, and 1/2 tsp white pepper.
3. Dredge the fillets. Press each fillet into the flour, coating both sides, then shake vigorously. The coating should be almost invisible.
4. Heat the pan. Add 2 tbsp grapeseed oil to a large skillet over medium high heat until the oil shimmers and barely smokes.
5. First side sear. Lay the fillets in the pan, curved side down. Cook for 3 minutes until the edges look opaque and golden.
6. The gentle flip. Carefully turn the fillets over. Lower the heat to medium immediately.
7. Add the aromatics. Toss in the 4 tbsp cubed cold butter and 1 tsp capers. The butter will foam up and start to smell like toasted nuts.
8. Baste the fish. Tilt the pan and use a large spoon to pour the foaming butter over the fish repeatedly for 2 minutes until the fish is flaky.
9. Finish the sauce. Squeeze the 0.5 unit fresh lemon juice into the butter and add 1 tbsp minced parsley.
10. Final rest. Remove from heat and let the fish sit in the sauce for 60 seconds before serving.