Classic Pan-Seared Dover Sole with Lemon Butter Sauce Recipe

Ingredients

• 2 whole Dover sole fillets (skin on, about 6–7 oz each)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil or vegetable oil
• 4 tablespoons unsalted butter, cold and cubed
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon finely chopped fresh parsley
• Pinch of salt
• Optional: 1 teaspoon capers, drained