Dover Sole

This recipe calls for Dover sole, but any flat fish fillet will work. 
The recipe will work best with fillets that are approx 1/2-inch thick.

2 Dover sole fillets 
200g cup all-purpose flour, for dredging
1 teaspoon salt
1 teaspoon finely ground black pepper
4 tablespoons extra virgin olive oil
250g Sauvignon blanc white wine 
2 tablespoons lemon juice
150g cup small capers
2 tablespoons butter
75g flat parsley 

Dredge the fillets in flour. Rinse the fish in cold water and pat them dry. In a small bowl, whisk together the flour, salt, and pepper. 

Then place the flour mixture in a long shallow bowl or dish. 
Dredge the fillets in the flour so that both sides are lightly coated (brush off any excess flour).

Heat the olive oil over medium-high heat in a large nonstick pan.
When the oil is hot (add a little pinch of flour to the oil, and if it sizzles immediately, you're ready), work in batches and place the fish fillets in the pan in one layer and fry until golden, about 2 minutes per side. Add more oil to the pan if needed.
Once browned on both sides, remove the fish fillets from the pan, set them on a paper towel-lined plate (or keep them warm in a 140F oven).
Add the white wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine boil on a high heat for a minute or two, until slightly reduced, then add the lemon juice and capers. Boil for another minute. Turn off the heat. Add 1 tablespoon of butter to the pan, stirring it constantly. When it melts, repeat the process with the remaining butter.
Stir in half of the parsley and pour it over the fish. Sprinkle the fish with the remaining parsley. Serve at once.


A Greg Emmerson recipe