Ingredients:

  • 2 (6 oz / 170g) Dover sole fillets
  • 1/2 cup (65g) all-purpose flour
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) freshly cracked black pepper
  • 2 tbsp (30ml) neutral oil
  • 4 tbsp (56g) unsalted butter
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (4g) fresh parsley, finely chopped
  • 1 tbsp (15g) non-pareil capers, drained

Instructions:

  1. Use paper towels to pat the Dover sole fillets completely dry on both sides.
  2. Mix the 1 tsp kosher salt and 1/2 tsp black pepper into the 1/2 cup all-purpose flour. Dredge each fillet in the flour mixture, shaking off all excess until only a translucent veil remains.
  3. Place a skillet over medium-high heat and add 2 tbsp neutral oil; wait until the oil begins to shimmer.
  4. Carefully lay the fillets in the pan and press down lightly with a spatula for 3 seconds to ensure full contact.
  5. Cook for 2–3 minutes without moving them until the edges are a deep mahogany gold. Flip gently and cook for another 2 minutes until the flesh is opaque white and reaches an internal temperature of 145°F (63°C).
  6. Reduce heat to medium and add 4 tbsp unsalted butter to the pan. Once the butter melts, foams, and smells nutty, stir in 1 tbsp lemon juice, 1 tsp lemon zest, and 1 tbsp capers.
  7. Tilt the pan and use a spoon to continuously pour the bubbling lemon butter over the fish for 60 seconds.
  8. Remove from heat and garnish with 1 tbsp finely chopped fresh parsley.