2-12/14 oz Holland Dover Sole, s/p, 2 Tb Flour, 6 Tsp Blended Olive Oil (Not EVO) 8 Tb Unsalted Butter, 4 Lemon halves
METHOD S/p fish. Dust both sides with flour, shake off excess. All visible flesh should be dusted. Heat oil in n/s fry pan.
Add fish, lower the heat slightly and add 3 tb butter. Sauté on moderate heat 6–7 min. Then, carefully turn;
place in 400 deg oven 4-5 min til cooked through. Liftout to server and keep warm. Repeat with second fish.
BUTTER SAUCE Discard frying oil; wipe pan clean. Add rest butter; melt on moderate heat.
When butter is slightly brown, squeeze in lemons, add chp Italian parsley and final seasoning.
SERVE fish w/ warm Butter Sauce, strewn with tiny Italian parsley bouquets, and lemon slices with scalloped edges.
