Italian Dover Sole in Lemon Wine Sauce
Italian Dover Sole in Lemon Wine Sauce is a classic Italian-style seafood dish featuring delicate Dover sole fillets gently pan-seared and finished in a bright, silky lemon-white-wine butter sauce. It’s elegant enough for a special dinner but simple enough for a weeknight meal.
Ingredients
- 4 thin dover sole fillets about 1 1/2 lbs.
- 1 cup flour for coating
- 4 Tbsp. butter
- 2 Tbsp. olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- the juice from 2 lemons
- 3 Tbsp. chopped Italian parsley
- lemon slices for serving
Instructions
- Rinse the dover sole fillets and pat dry with paper towels. Season both sides of the fish with salt and pepper to taste
- Place the flour on a plate and lightly coat each fillet shaking off excess.
- In a large skillet, heat 2 Tbsp. of butter and the olive oil over medium high heat.
- Once the butter is melted and foamy, add the fillets. Cook for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 2-3 minutes.
- Remove the fish from the pan and set aside on a warm plate.
- MAKE THE SAUCE: Add the wine to the same pan, scraping up any browned bites from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced. Stir in the chicken stock and continue cooking for another 3-4 minutes.
- Add the remaining butter and lemon juice to the skillet whisking until the sauce is glossy.
- Return the fish to the skillet just to heat through, spooning the sauce over the fillets.
- Sprinkle with the Italian parsley. Serve with lemon slices.