DOVER SOLE MEUNIERE

By BobD

Ingredients

• Four 12-ounce whole Dover soles, fins, head, and skin removed
• 1/2 cup all-purpose flour
• Salt and pepper
• 8 tablespoons unsalted butter
• Juice of 2 lemons
• 1/4 cup chopped fresh chives

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

Seasonal vegetables and roasted potatoes as accompaniments

TO PREPARE THE FISH:

Season the flour with the salt and pepper to taste, and spread the mixture out on a large plate or piece of wax paper. Lightly dredge the fish in the flour to coat evenly. Gently shake off any excess.

Heat a large skillet, big enough so that the fish can lie flat while cooking. Use two pans if necessary. Melt 4 tablespoons butter per pan over low heat. Turn the heat up to medium high and lay the fish in the hot pan.

Sauté the fish for 3 to 4 minutes per side or until lightly browned. Carefully add the lemon juice and chives and shake the pan to deglaze the pan. Continue to cook for 30 seconds. Season the sauce with the salt and pepper.

TO SERVE: Carefully remove the fillets from the bone; there will be four filets per fish. Place a small amount of the sauce in the center of a dinner plate and arrange the filets on the sauce. Serve with seasonal vegetables and roasted potatoes.