Classic Sole Meunière
 
 
Adapted from Bon Appetit
Author:
Ingredients
Fish:
  • ½ 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 (¼ stick) unsalted butter
Sauce:
  • ¼ cup (½ stick) unsalted butter, cut into 4 pieces
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon fresh lemon juice
  • Lemon wedges
Directions
For the Fish:
  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.
For the Sauce:
  1. 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.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/classic-sole-meuniere/