Dover Sole a la Meunière

Pan-Seared Dover Sole with Lemon and Caper Butter Sauce


  • 2 whole Dover sole (about 1 lb each), cleaned and gutted
  • Salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons capers, drained
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving


  1. Pat the Dover sole dry with paper towels and season both sides with salt and pepper.

  2. Dredge the sole lightly in flour, shaking off any excess.

  3. In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat until the butter begins to foam.

  4. Carefully add the Dover sole to the skillet, cooking 3-4 minutes on each side until golden brown and cooked through. Transfer the cooked sole to a serving platter and keep warm.

  5. In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Cook for 1-2 minutes until the garlic is fragrant but not browned.

  6. Add the capers, lemon zest, and lemon juice to the skillet. Cook for another minute, stirring gently to combine.

  7. Remove the skillet from heat and stir in the chopped parsley.

  8. Spoon the lemon and caper butter sauce over the cooked Dover sole fillets.

  9. Serve the pan-seared Dover sole immediately, garnished with additional fresh parsley and lemon wedges on the side.

This dish captures the essence of Dover Sole a la Meunière with its delicate fish, flavorful lemon-caper butter sauce, and fresh herbs. It's a simple yet elegant seafood dish that's sure to impress. Enjoy!

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