Classic Sole Meunière

Name: Classic Sole Meunière
Ingredients: 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; 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

10 ingredients

3 steps

Ingredients

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
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

Directions

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.
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.
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.