Classic Sole Meunière

Name: Classic Sole Meunière
Yield: 4 servings
Ingredients: 1 1/2 cup all purpose flour; 1 4 sole fillets (each about 3 to 4 ounces); 1 Coarse kosher salt; 1 Freshly ground black pepper; 1 2 tablespoons vegetable oil or canola oil; 1 2 tablespoons (1/4 stick) unsalted butter; 1 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces; 1 2 tablespoons chopped fresh Italian parsley; 1 1 tablespoon fresh lemon juice; 1 Lemon wedges

From the kitchen of Carly

Delicate sole fillets get a quick sear in butter and oil until they're golden and flaking. A simple brown butter sauce with lemon and parsley finishes the job. Restaurant-quality in thirty minutes, no fuss required.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup all purpose flour
14 sole fillets (each about 3 to 4 ounces)
1Coarse kosher salt
1Freshly ground black pepper
12 tablespoons vegetable oil or canola oil
12 tablespoons (1/4 stick) unsalted butter
11/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
12 tablespoons chopped fresh Italian parsley
11 tablespoon fresh lemon juice
1Lemon wedges

Instructions

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.
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.
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.