SOLE MEUNIERE

By BobD

Ingredients

• Fish:
• 2 SERVINGS
• 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
Adapted from epicurious.com

Preparation

Step 1

For 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.


For 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.