Dover Sole Meuniere Recipe | Geoffrey Zakarian

Imagine the magic of Dover sole meuniere, a timeless classic that whisks you back to New York's iconic eateries, especially alive with holiday cheer. Presenting the whole fish at the table sparks that irresistible energy and nostalgia of Manhattan's festive gatheringspure joy on a plate!

Ingredients ():

12 cups quick-mixing flour (such as Wondra)
Kosher salt and freshly ground black pepper
One 1- to 2-pound Dover sole, peeled and trimmed
2 tablespoons clarified butter or canola oil
3 ounces high-fat French butter
Juice from 3 lemons
2 tablespoons capers
2 tablespoons fresh parsley, finely chopped

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Heat your oven to 400F.
Spread the flour in a shallow dish large enough for the entire fish. Season with salt and pepper. Lightly coat the fish and set aside.
In a saut pan large enough for the whole fish, warm the clarified butter over medium-high heat. When you see a wisp of smoke, add the fish and cook undisturbed until browned, about 4 minutes. Flip and brown the other side. Transfer to a rack set in a sheet pan in the oven. Bake until the thickest part near the spine is fully cooked and tender, 8-10 minutes.
In the same pan, melt the French butter until lightly browned. Add lemon juice to stop the cooking (use as much as you like). Toss in capers and parsley. Taste and adjust pepper if neededno extra salt, as capers bring plenty.
Let the fish rest, then serve whole, generously spooned with the vibrant sauce.

Tip: Ask your fishmonger to prep the fish. Always taste the sauce before heavy seasoningcapers pack a salty punch!

Ready to recreate this elegant delight in your kitchen? It's simpler than it seems and will wow your guests with restaurant-worthy flair!