Easy Sole Meuniére

By tulawdog

Ingredients

• 3/4 c all purpose flour
• Salt and pepper
• 6 fresh sole fillets, about 4 oz each
• 6 Tbs butter
• 2 tsp grated lemon zest
• 6 Tbs freshly squeezed lemon juice
• 1 Tbs fresh minced parsley

Preparation

Step 1

Preheat oven to 200˚F. Have 3 heat-proof dinner plates ready.

Combine flour, 2 tsp salt, and 1 tsp pepper in a shallow dish. Set near stove. Heat 2 Tbs butter in a large skillet over medium heat until bubbling ceases. Dredge two fillets in flour mixture and place them in the skillet. Reduce heat to medium-low and cook for two minutes. Carefully flip with a spatula. Sprinkle one third of the lemon zest over the top of the fillets. Pour one third of the lemon juice into the pan, and cook fish another minute. Transfer fish and sauce to one of the plates. Keep warm in oven. Cook the remaining fillets like the first two, using up the remaining butter, lemon zest, and lemon juice. Sprinkle fish with parsley, salt, and pepper. Serve immediately.