Sole Meuniere

By AndreaO

Ingredients

• 1/3 c. all purpose flour
• kosher salt and fresh ground pepper
• 4 sole fillets, 4 - 5 oz. each
• 6 T. unsalted butter
• 1 tsp. grated lemon zest
• juice from 2 large lemons (about 4 T - 5 T. lemon juice)
• 1 T fresh minced parsley

Details

Servings 4

Preparation

Step 1

Heat a large saute pan to a medium setting.

While the pan is heating, season the flour with salt and pepper. Pat the sole fillets dry with a paper towel. Sprinkle one side of each fillet with salt. Then, coat both sides of the fillets with the seasoned flour.

Add 3 T. of the butter to the saute pan. Once the butter starts to brown, place the two of the fillets in the pan. Cook for 3 minutes on medium low. Turn the fish carefully with a large spatula. Add half of your lemon juice (about 2 T.) and 1/2 tsp. lemon zest to the pan. Cook fish an additional 2 minutes. Carefully remove fish from pan onto an overproof plate. Pour the sauce over the fish and keep warm while you repeat the process with the other 2 fillets.

To serve, sprinkle with parsley, salt and pepper. Serve immediately.