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.

My Private Notes

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  • 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