Step 1

Salt & dredge the fillets: Sprinkle each filet of dover sole with salt & pepper on both sides. Then spread out the flour in a shallow dish or plate. And dredge each fillet of sole in the flour, making sure that pat/shake off any excess flour. Place the dredged fillets on a plate and set them aside.

Step 2

Pan-fry the fillets: Add the 3 tablespoons of oil, and 1 tablespoon of butter to a large pan or skillet. Place this over medium-high heat and let the butter melt. Then add the dover sole fillets in an even layer. And let them cook undisturbed for 3 to 4 minutes. Then use a spatula to flip each of them over and let them cook for another 2 to 3 minutes. Remove the cooked fish and set them aside on plates.

Step 3

Make the Meunière sauce: Wipe out the pan/skillet with a paper towel to remove the oil/butter that was used to cook the fish. Then add the 4 tablespoons of butter needed for the sauce. Return the pan/skillet to medium heat. Let the butter melt, then cook and stir it for 1 to 2 minutes or until it milk solids turn brown. Take this off the heat and squeeze in the juice from 1 lemon. Stir these two ingredients together until combined.

Step 4

Distribute the sole fillets onto individual plates. Pour the Meunière sauce over each portion. Sprinkle them all with some chopped fresh parsley. And enjoy!