Dip fillets in butter place in prepared pan and sprinkle with bread crumb mixture. Heat on medium heat until melted. 3 77 stars 87 ratings. Add butter and gently swirl to make a sauce. Add in lemon juice bring to a boil and add in the parsley.
Heat oil in large skillet over medium high heat until oil is hot and shimmers. Transfer to a large skillet. The sauce itself is good but i took others suggestions and halved the butter i actually quartered it using 1 4 cup butter and then used 1 4 olive oil and used 1 2 cup white wine as well. When foam subsides add fish and cook until golden brown 2 to 3 minutes per side. Spoon over the sole.
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Add the sole and saute several minutes on each side or until fish flakes easily with a fork. A sauce of melted butter fresh squeezed lemon juice and parsley is gently poured over the top for a fresh and flavorful taste that doesn t overpower the sole. So i was walking through a local store the other day and found a package of frozen dover sole fillets on sale. Pour the warm sauce over the fish. Served with a bundle of sweet grapes and a tangy tomato salad and you have a quick and easy summer dinner idea.
Add white wine to the pan with the shallots to deglaze the pan and scrape up the browned bits at the bottom of the pan. In a small bowl combine the butter dill onion powder garlic powder salt if desired and pepper. Add butter evenly to both skillets and swirl to mix with oil. Season the sauce with salt and pepper. Add white wine to the pan with the shallots to deglaze the pan and scrape up the browned bits at the bottom of the pan.
Season the sauce with salt and pepper. Add the sole and saute several minutes on each side or until fish flakes easily with a fork. Add herbs and squeeze a little lemon juice into the sauce. Heat oil in large skillet over medium high heat until oil is hot and shimmers. Bake uncovered at 425 degrees for 10 minutes.
Add butter evenly to both skillets and swirl to mix with oil. Dip fillets in butter place in prepared pan and sprinkle with bread crumb mixture.
