Ingredients:

  • 2 (6-8 oz) Dover sole fillets
  • 1/2 cup (65g) All-purpose flour
  • 1 tsp Fine sea salt
  • 1/2 tsp Freshly cracked white pepper
  • 2 tbsp High-smoke point oil (Grape-seed or Avocado oil)
  • 4 tbsp (56g) Unsalted European-style butter
  • 1/2 Fresh lemon, juiced
  • 2 tbsp Fresh parsley, finely chopped
  • 1 tbsp Non-pareil capers, drained

Instructions:

  1. Pat the Dover sole fillets extremely dry with paper towels to ensure a crisp sear; any residual moisture will steam the fish.
  2. Whisk the flour, sea salt, and white pepper together in a shallow tray or plate.
  3. Immediately before cooking, dredge each fillet into the seasoned flour, shaking off all excess until only a translucent, nearly invisible coating remains.
  4. Heat 2 tablespoons of high-smoke point oil in a large skillet over medium-high heat until shimmering.
  5. Place fillets in the pan and sear for approximately 3-4 minutes per side. Use a fish spatula to flip carefully once a golden-brown crust has formed.
  6. Remove the fish to a wire cooling rack to maintain crispness. Wipe the skillet clean of any remaining oil.
  7. Add the unsalted butter to the pan over medium heat. Cook until the milk solids foam and transition to a nutty, mahogany brown color.
  8. Whisk in the lemon juice, chopped parsley, and capers to emulsify the sauce. Pour the hot Meunière sauce over the fillets and serve immediately.