Rinse and dry pieces of fish. Lightly season each piece with salt and pepper.
Melt 2 Tablespoons butter in a large skillet on medium heat until golden brown (and a lot of the "foaminess" has settled down a bit). Carefully add the fish fillets to the hot skillet. Cook for 2-3 minutes (the bottom edges of the fish will start to turn light brown in color).
CAREFULLY turn the fillets with a large spatula (they will easily tear if not extremely careful). Continue cooking for 2-3 minutes on other side, until done, spooning melted butter over the top of fish as it cooks. Carefully remove fish to a large platter or dish, and keep warm while you make the sauce. Do not clean out the skillet.
To make sauce:
Using same skillet you cooked fish in, melt remaining 3 Tablespoons butter on medium heat. Let it cook until it turns golden brown (but do not let it burn). Add juice of lemon , chopped parsley, and oregano (if using) to skillet. Stir to combine ingredients. Remove pan from heat.
Place 1-2 pieces of fish onto individual serving plate, then spoon some of the sauce and herbs over the top of the fish. Garnish with a thin slice of lemon and additional parsley, if desired. Enjoy!
Nutrition Facts
Dover Sole In A Browned Butter Lemon Sauce
Amount Per Serving (1 fillet)
Calories 301Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 50mg17%
Sodium 167mg7%
Vitamin A 695IU14%
Vitamin C 1.7mg2%
Calcium 6mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.