Classic Sole Meunière

By á-46

If possible, buy wild Pacific sole. Avoid Atlantic sole, which is overfished.

Ingredients

• FISH:
• 1/2 cup all purpose flour
• 4 sole fillets (each about 3 to 4 ounces)
• Coarse kosher salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil or canola oil
• 2 tablespoons (1/4 stick) unsalted butter
• SAUCE:
• 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon fresh lemon juice
• Lemon wedges

Details

Servings 2

Preparation

Step 1

FISH:
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper.

Dredge fish on both sides with flour; shake off excess. Place on platter.
Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes.

Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.

SAUCE:
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter).

Spoon sauce over fish. Serve with lemon wedges.