Dover 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.

Ingredients:

• 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

Instructions

1. 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.

2. 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.

3. Transfer filets to a warm serving platter or individual plates; sprinkle with parsley.

4. 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.