Dover Sole Meuniere

Notes

Ask your butcher to clean the fish for you. It is important to not season the sauce too much before adding the capers because of their high salt content.

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Ingredients

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

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