Filet of Sole in Lemon Butter
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. This simple recipe is the way Miss Chastity Reynolds, the heroine in Rogue’s Holiday, likes it. He great Aunt Agatha served it when she invited Maria Fitzherbert, Sir Robert (our hero) and M'sieur Donet to dinner at her home in Brighton. Butter and lemon subtly enhance the taste and texture.
- 6 4-ounce skinless, boneless sole, patted dry
- ½ cup flour
- Kosher salt and fresh ground pepper, to taste
- 10 tablespoons unsalted butter
- 3 tablespoons chopped parsley
- 1 lemon, cut into wedges or slices, for serving
- Chopped parsley for garnish
- Season filets on both sides with salt and pepper. Place flour on a plate and set aside. Heat 4 tbsp. butter in a 12” skillet over medium-high heat.
- Working in batches, dust filets in flour, shaking off excess, and then place in the skillet; cook, turning once, until browned on both sides and just cooked through, about 4 to 6 minutes.
- Transfer filets to a warm serving platter or individual plates; sprinkle with parsley.
- Wipe skillet clean and return to heat with remaining butter; cook, swirling pan, until butter begins to brown. Add lemon slices, cook until heated through, and then pour evenly over filets. Sprinkle with chopped parsley. Serve immediately with lemon slices.