dover sole

Dover sole fillets are pan-seared, then drizzled in a browned butter lemon herb sauce in this easy to prepare, delicious, low-calorie seafood dish!

Dover Sole In A Browned Butter Lemon Sauce

4-6 (4 ounce) Dover sole fillets

Salt and pepper

Tablespoons butter (, divided)

lemon

Tablespoon finely chopped parsley

oregano ((completely optional))

Rinse and dry pieces of fish. Lightly season each piece with salt and pepper.

Melt 2 Tablespoons butter in a large skillet on medium heat until golden brown (and a lot of the "foaminess" has settled down a bit). Carefully add the fish fillets to the hot skillet. Cook for 2-3 minutes (the bottom edges of the fish will start to turn light brown in color).

CAREFULLY turn the fillets with a large spatula (they will easily tear if not extremely careful). Continue cooking for 2-3 minutes on other side, until done, spooning melted butter over the top of fish as it cooks. Carefully remove fish to a large platter or dish, and keep warm while you make the sauce. Do not clean out the skillet.

To make sauce:

Using same skillet you cooked fish in, melt remaining 3 Tablespoons butter on medium heat. Let it cook until it turns golden brown (but do not let it burn). Add juice of lemon , chopped parsley, and oregano (if using) to skillet. Stir to combine ingredients. Remove pan from heat.

Place 1-2 pieces of fish onto individual serving plate, then spoon some of the sauce and herbs over the top of the fish. Garnish with a thin slice of lemon and additional parsley, if desired. Enjoy!

To cook fish:

This whole baked fish looks impressive on a platter for sharing, served simply with potatoes and greens

Lemon sole with crab & tarragon butter sauce

butter

tarragon leaves

crab

lemon sole

white wine

tbsp caper

tbsp double cream

Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.

Bake for 15-20 mins, depending on the size of the fish – the flesh should flake away easily from the bone when gently pushed with a knife.

Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.

Sole Meunière is the first dish Julia Child ate in France, starting her love affair with French cuisine. An easy, 10-minute recipe, perfect for weeknights!

Sole Meunière

lb petrale sole (or Dover sole)

all-purpose flour

Herbes de Provence

salt

black pepper

olive oil

lemon juice

capers

caper juice

butter (or substitute with more olive oil)

finely chopped fresh flat leaf parsley

Pat the fish dry with paper towels.

In a shallow bowl, whisk together the flour, Herbes de Provence, salt and pepper. Dredge the fish in the flour, tapping off excess flour.

Heat the olive oil in a large non-stick skillet over medium heat. Working in batches, cook the fish for about 2 minutes per side, until the fish is golden brown. Add more olive oil if necessary if the pan dries up. Transfer the fish to a platter and repeat until all the fillets are cooked.

Lower the heat to medium-low. Stir in the lemon juice, capers and caper juice to the pan. Let the sauce bubble, then whisk in the butter (or more olive oil). Pour the sauce over the fish and garnish with parsley. Serve immediately.

The dish that Julia Childs fell in love with that changed both he,r and the world.

Sole Meuniére (Pan fried Dover Sole)

sole

flour

unsalted butter

lemon (juice of)

parsley (chopped)

salt and pepper

Layout and pat dry the fillets.

Season with salt and pepper

Heat a tablespoon of clarified butter in a skillet large enough to hold two fillets over medium heat. (Julia Child loved an oval frying pan for this dish and it is on display in the Smithsonian along with her entire kitchen.)

Dredge the fillets in the flour on both sides and gently shake to remove any excess.

Place the fillets in the clarified butter and brown about 1-2 minutes per side. Taking care when you flip them, use a spatula, they are very delicate fillets.

Set on warm plate and repeat until all the fillets are cooked. Adding in clarified butter and wiping out the pan as necessary.

Melt the unsalted butter in the pan and just as it is browning, Add in the fresh lemon juice. (note this will splatter quite a bit.

Plate the fillets and pour the lemon butter sauce over the top.

Garnish with parsley

Bon Appetit!

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Top 4 dover sole recipes from across the web

The most viewed dover sole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dover Sole In A Browned Butter Lemo...

Lemon sole with crab & tarragon but...

Sole Meunière

Sole Meuniére (Pan fried Dover Sole...

The most viewed dover sole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine