Sole Meuniere

Name: Sole Meuniere
Ingredients: plain flour (enough to coat the fish); 2 fillets of sole (about 300g, skinned and cleaned); 40 g unsalted butter; 2 tablespoons sunflower oil; fine sea salt; 1/2 freshly squeezed lemon, juice of; To serve; flat leaf parsley, finely chopped; 1/2 lemon, thinly sliced

9 ingredients

4 steps

Ingredients

plain flour (enough to coat the fish)
2 fillets of sole (about 300g, skinned and cleaned)
40 g unsalted butter
2 tablespoons sunflower oil
fine sea salt
1/2 freshly squeezed lemon, juice of
To serve
flat leaf parsley, finely chopped
1/2 lemon, thinly sliced

Directions

1

Put some flour on a large place, add the fish, cover with the flour on both sides and shake off the excess.
2

Reserve 2 TBs of the butter. Heat the oil and remaining butter over medium high heat in a nonstick frying pan large enough to hold both fish side by side. When it sizzles, add the sole and cook for about 3 minutes. Turn them over and cook on the other side for 3 minutes. Sprinkle the first side with salt while the second side is cooking.
3

When the fish is cooked through, transfer to warmed dinner plates and season the second side.
4

Return the frying pan to the heat, add the remaining 2 TBS butter and melt over high heat. When it begins to sizzle, lower the heat and add the lemon juice. Cook, scraping the pan for about 10 seconds; do not let the butter burn. Pour this sauce over the fish and sprinkle with parsley. Serve immediately with sliced lemon.