SOLE MEUNIERE

By akselden

Ingredients

• 6 skinless sole fillets each 6-8 oz.
• Salt and freshly ground white pepper, to taste
• 1 cup all-purpose flour
• 6 Tbs. (1/4 stick) unsalted butter
• 6 tsp, olive oil
• 1/4 cup fresh lemon juice
• 1 Tbs. chopped fresh flat-leaf
• parsley, plus 4 sprigs for garnish
• 1 lemon, cut into wedges

Preparation

Step 1

Season fillets with salt and pepper. Dust fillets on both sides with flour. In an oval skillet over medium high heat, melt 2 tsp. butter with 2 tsp. oil. Shake excess flour off 2 fillets and arrange in pan; cook, turning ounce, until golden brown, on both sides, about 3 min. Total. Transfer to warmed platter; cover loosely with foil. Clean skillet with paper towels; repeat with remaining fillets, heating 2 tsp. butter and oil for each batch. Wipe skillet again. Melt 4 tbs. (1/2 stick) butter over medium heat, add lemon juice and swirl skillet. Pour over fillets. Sprinkle with chopped parsley; garnish with lemon wedges and parsley sprigs. Serves 4-6.