Dover Sole Filet

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  • 6 to 8 Dover Sole Filets (or Flounder)
  • 3/4 cp Flour
  • 1/4 cp Grated Parmesan Cheese
  • 1 tsp Garlic Salt
  • 1/2 tsp Paprika
  • 1/4 tsp Pepper
  • 1 Egg
  • 4 tblsp RealLemonĀ® Lemon Juice divided
  • Olive Oil
  • 3 tblsp Butter divided
  • 4 oz White Wine or Dry Vermouth
  • Mix Flour, Parmesan Cheese and Seaonings in flat bottomed bowl.
  • In a large flat-bottomed bowl, beat Egg and 2 tblsp Lemon Juice.
  • PlaceĀ Filets in bowl with the Egg and Lemon mixture.
  • Dredge Filets, one at a time, through Flour Mixture.
  • Add Olive Oil and 1 tblsp of Butter to a large skillet; turn heat to medium high heat; when bubbly add half the Filets and fry about 2 to 3 minutes each side. Using a spatula, carefully remove to platter and repeat with second batch.
  • Turn heat to high. Add White Wine, 2 tblsp Lemon Juice and stir briskly, and 2 tblsp Butter; bring to a boil and continue stirring; reduce by one-third. Pour Sauce over Filets and serve.