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Italian Dover Sole in Lemon Wine Sauce

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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.