Pan-Fried Dover Sole with Lemon Parsley Butter by Slmanofficial

Ingredients

• 2 dover sole fillets (skinless)
• 4 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1 lemon, juiced
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Pat the Dover sole fillets completely dry with paper towels and season both sides with salt and pepper.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.
3. Place fillets in the pan and sear for 3-4 minutes per side until the fish is opaque and golden brown.
4. Remove fish from the pan and set aside on a warm plate.
5. Add the remaining 3 tablespoons of butter to the same pan and cook over medium heat until it begins to foam and turn slightly nutty, about 2 minutes.
6. Stir in the lemon juice and chopped parsley, then immediately pour the sauce over the fish before serving.