Easy Sole Meuniere - Ina Garten

By bunny_2

Ingredients

• 1/2 cup all-purpose flour
• Kosher salt and freshly ground pepper
• 4 fresh sole fillets, 3 to 4 ounces each
• 6 Tbps. unsalted butter
• 1 tsp. grated lemon zest
• 6 Tbps. freshly squeezed lemmon juice (3 lemons)
• 1 Tbps. minced fresh parsley

Details

Servings 2

Preparation

Step 1

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready.

Combine the flour, 2 tsps. salt, and 1 tsp. pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt

Heat 3 Tbps. of butter in a large (12-inch) saute pan over medium heat until ti starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 tsp. of lemon zest and 3 Tbps. of lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.