Classic Dover Sole Meuniere
2 each Pan Ready (12/14 oz.) Holland Dover Sole
Salt and freshly ground Black Pepper
2 Tablespoon AP Flour
6 Teaspoons Blended Olive Oil (Not Extra Virgin)
8 Tablespoons Unsalted Butter, softened
2 Lemons cut in half
1 Teaspoon Italian Parsley, rough chopped
1 Lemon, cut into 6 wedges for garnish
Preheat oven to 400°F
Season the Dover Soles with salt and black pepper. Dust fish on both sides with the flour, shake off excess. All visible flesh should be dusted.
Heat the oil in a large well-seasoned or non-stick frying pan.
Add the fish, lower the heat slightly and add 3 tablespoons of the butter. Saute over a moderate heat for 6-7 minutes.
Then, carefully turn the fish over and place in oven to cook for a further 4-5 minutes or until fish is cooked through. Lift on to a serving plate and keep warm.
Repeat with the second fish.
Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a moderate heat. When the remaining butter starts to turn slightly brown, squeeze the lemons, add parsley and final seasoning. Spoon this warm butter over fish and serve immediately