Dover Sole a la Meunière
2 Dover Sole Filets, Trimmed and Skinned
Salt, Pepper to taste
1/3 C. Flour
4 Tbsp. Vegetable Oil
4 Tbsp. Butter, Cut into a 1 Tbsp. & 3 Tbsp. Portion
1 Lemon, Cut in Half
1 Garlic Clove, Minced
1 Tbsp. Parsley, Chopped
1 Tbsp. Capers
Season the Dover Sole with salt and pepper. Place each side into flour and pat off any excess.
Heat oil in large non-stick frying pan. Add the Dover Sole and the 1 Tbsp. of butter. Fry for 4-5 minutes, until beginning to turn golden brown. Turn the fish over and cook for another 4-5 minutes until golden brown and cooked through.
Discard oil and wipe pan clean. Add remaining butter and allow it to melt and turn slightly golden. Add juice from 1/2 of the lemon, garlic and parsley. Pour over fish before serving. Use second half of lemon to cut into slices and serve 1 slice with each fish filet. Top with capers.
Served over a bed of quinoa and sautéed kale.
Salt, Pepper to taste
1/3 C. Flour
4 Tbsp. Vegetable Oil
4 Tbsp. Butter, Cut into a 1 Tbsp. & 3 Tbsp. Portion
1 Lemon, Cut in Half
1 Garlic Clove, Minced
1 Tbsp. Parsley, Chopped
1 Tbsp. Capers
Season the Dover Sole with salt and pepper. Place each side into flour and pat off any excess.
Heat oil in large non-stick frying pan. Add the Dover Sole and the 1 Tbsp. of butter. Fry for 4-5 minutes, until beginning to turn golden brown. Turn the fish over and cook for another 4-5 minutes until golden brown and cooked through.
Discard oil and wipe pan clean. Add remaining butter and allow it to melt and turn slightly golden. Add juice from 1/2 of the lemon, garlic and parsley. Pour over fish before serving. Use second half of lemon to cut into slices and serve 1 slice with each fish filet. Top with capers.
Served over a bed of quinoa and sautéed kale.
