Salt & dredge the fillets: Sprinkle each filet of dover sole with salt & pepper on both sides. Then spread out the flour in a shallow dish or plate. And dredge each fillet of sole in the flour, making sure that pat/shake off any excess flour. Place the dredged fillets on a plate and set them aside.

Pan-fry the fillets: Add the 3 tablespoons of oil, and 1 tablespoon of butter to a large pan or skillet. Place this over medium-high heat and let the butter melt. Then add the dover sole fillets in an even layer. And let them cook undisturbed for 3 to 4 minutes. Then use a spatula to flip each of them over and let them cook for another 2 to 3 minutes. Remove the cooked fish and set them aside on plates.

Make the Meunière sauce: Wipe out the pan/skillet with a paper towel to remove the oil/butter that was used to cook the fish. Then add the 4 tablespoons of butter needed for the sauce. Return the pan/skillet to medium heat. Let the butter melt, then cook and stir it for 1 to 2 minutes or until it milk solids turn brown. Take this off the heat and squeeze in the juice from 1 lemon. Stir these two ingredients together until combined.

Distribute the sole fillets onto individual plates. Pour the Meunière sauce over each portion. Sprinkle them all with some chopped fresh parsley. And enjoy!