While in the port town of Fécamp in Normandy, France, I stopped for lunch at a tiny hotel-restaurant that had no more than four tables and was run by a husband-and-wife team who apparently did everything from the cooking to serving to making the beds themselves. The catch of the day was Dover sole and the chef served it lightly pan-fried and practically swimming in a bath of the most wonderful lemon-butter sauce I’d ever tasted. The Dover sole sold in Europe is a delicate flat fish native to European waters, including the English Channel on which the town of Fécamp sits. When I’m in the United States, I use Pacific Dover sole or another delicately flavored, fresh, flat fish from waters closer to home. This dish is excellent served with Broiled Asparagus (page 145).
The best time to prepare the sauce is indicated in the recipe.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Lightly sprinkle both sides of the fillets with salt. In a large skillet, heat the oil over medium heat. Add as many fillets to the skillet as will fit without crowding. Cook until lightly browned on the bottom, 3 to 4 minutes. Turn and cook until done, 3 to 4 minutes.
Step 2
Remove to a platter, keeping the fish warm, and continue with the remaining fillets, adding more oil to the pan if needed.
Step 3
Prepare the lemon butter sauce.
Step 4
Divide the fillets among 6 plates, pour the lemon sauce over the fish, and serve.
