Pan-Seared Dover Sole with Snap Peas, Fresh Dill, and Capers

A delightful and elegant dish featuring tender Dover sole fillets, crisp snap peas, fragrant dill, and briny capers, all brought together with a hint of citrus.

Ingredients

4	tablespoons salted butter
4	skinless Dover sole fillets
	Kosher salt and freshly ground black pepper
12	snap peas, trimmed
1⁄4	cup coarsely chopped dill
2	tablespoons capers, drained and rinsed
3	Meyer or regular lemon juice, to taste

Instructions

• 1. In a large nonstick skillet, heat the salted butter over medium-high heat until it is foamy and just beginning to brown.
  2. Meanwhile, season the Dover sole fillets with kosher salt and freshly ground black pepper. Carefully place the fillets in the skillet in a single layer, ensuring they are not crowded. If needed, cook the fillets in two batches.
  3. Cook the fish, turning once with a thin spatula, until they are golden brown and crisp, approximately 6 minutes. Transfer the cooked fillets to a platter or individual plates, and keep warm. Leave the skillet with the butter for the next step.
  4. Return the skillet to medium-high heat. Add the trimmed snap peas to the skillet and cook them, tossing occasionally, until they are crisp-tender, about 2 minutes.
  5. Remove the skillet from the heat and add the coarsely chopped dill, drained and rinsed capers, and Meyer or regular lemon juice to taste. Stir well to combine.
  6. Serve the pan-seared Dover sole fillets alongside the snap peas mixture, and enjoy this elegant dish with a burst of fresh flavors.

Jul 19, 2024