A beautifully pan-seared Dover sole fillet served with a drizzle of classic lemon butter sauce — simple, refined, and quintessentially French.

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Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
Lightly dust the fillets with flour, shaking off any excess.
Heat butter and olive oil in a large skillet over medium-high heat until foaming.
Add the fillets and cook for 3–4 minutes per side, until golden and just cooked through. Remove and set aside.
In the same pan, melt the remaining butter and stir in lemon juice and parsley.
Spoon the lemon butter sauce over the fillets and serve immediately with extra lemon wedges.