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Dover Sole Meuniere
1 Whole dover sole; trim & remove skin
As needed salt & pepper
As needed flour
As needed olive oil
1/2 Juice of lemon
1 tb Italian flatleaf parsley; minced
1 oz Butter; unsalted
Season the fish lightly & dredge in flour tapping off the excess.
Saute in very hot oil, turning only once.
place fish on an oven safe serving platter, place in oven at 300* just
to keep warm while making sauce.
In a new small pan brown butter in pan, add lemon juice & parsley, pour
over the whole fish & serve.