Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
- 6 (4–6-oz.) boneless, skinless filets sole
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup flour
- 10 tbsp. unsalted butter
- 3 tbsp. finely chopped parsley
- 1⁄2 lemon, thinly sliced crosswise