Classic Sole Meunière
A classic French dish featuring delicate sole fillets dredged in flour and pan-fried until golden, finished with a brown butter sauce with parsley and lemon juice.
Ingredients
- •½ cup all purpose flour
- •4 piece sole fillets
- •1 to taste coarse kosher salt
- •1 to taste black pepper
- •2 tablespoons vegetable oil
- •2 tablespoons unsalted butter
- •¼ cup unsalted butter
- •2 tablespoons Italian parsley
- •1 tablespoon lemon juice
- •2 wedges lemon
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
7 min
- 3.
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.
3 min
