Pan seared fillet of dover sole, with a butter citrus wine and caper sauce. Served with rice and daily veggies.

Sole Meuniere | Karista's Kitchen


  • 8oz Dover Sole
  • 1 cup Rice Pilaf
  • 4 oz. Daily Veggies
  • 2 fl. oz. Citrus Wine
  • 2 tbsp. Butter
  • 1/2 tbsp. Caper (fried)
  • 1 slice Lemon (garish)
  • Pinch of Parsley (garnish)

Instructions: Start by dredging fish fillet in flour place on hot flat top. Place in oven to finish all fish should be cooked to a strong medium, unless otherwise specified by guest. Prepare daily veggies to chefs specs. with attention to timing with fish at last sec. in a separate pan add citrus wine and butter do not over heat. Plate and serve.