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6 medium fillets of Dover sole
1/2 cup flour
3/4 tsp. salt
1/4 tsp. pepper
3 Tb. extra virgin olive oil
2 cloves garlic, minced
2 Tb. butter
1 tsp. lemon zest, minced
2 Tb. fresh lemon juice
1/4 cup heavy cream
salt and pepper, to taste
1/2 cup scallions, thinly sliced
fresh lemon slices, for garnish
Mix flour, salt and pepper together and spread out on a large plate. Place fish fillets onto flour and lightly press until both sides of fillets are lightly coated with flour mixture; set fillets aside on another plate. Heat the olive oil in a large non-stick sauté pan over medium-high heat. When hot, sauté fish fillets 2-3 minutes on each side or until lightly browned and just cooked through. Do not over cook; remove pan from heat. Place fillets onto a serving platter, cover with foil, and place into a warm oven for a few minutes while sauce is made.
Add butter to pan and return to heat. When butter is melted add garlic and cook one minute or so. Do not let garlic brown, it becomes bitter. Add the lemon juice, the peel, the cream and the salt and pepper, to taste. Heat sauce until slightly thickened, then add the scallions. Remove fillets from oven, pour sauce evenly over all, and place platter on table for serving. Serve immediately with a glass of Schug Carneros Heritage Reserve Chardonnnay; garnish with fresh lemon slices. Makes 6 small, first-course sized portions.