Sole Meunière
Luckily, this dish is easier to make than it is to pronounce. The sole, lightly dredged in flour, is sautéed in brown butter, lemon and parsley. This simple dish has been around for centuries and will likely be around for several more. When prepared in a restaurant the dish is typically deboned and plated at the table. We suggest taking the easy route and preparing it with filets.
Ingredients
- 6 sole skinless fillets (4–6-oz.)
- Kosher salt to taste
- black pepper freshly ground, to taste
- 1/2 cup all-purpose flour
- 10 tbsp unsalted butter
- 3 tbsp parsley finely chopped
- 1/2 lemon thinly sliced crosswise
Instructions
- Season filets on both sides with salt and pepper. Place flour on a plate and set aside. Heat 4 tablespoon. butter in a 12" skillet over medium-high heat.
- Working in batches, dust filets in flour, shaking off excess, and then place in skillet; cook, turning once, until browned on both sides and just cooked through, about 6 minutes. Transfer filets to warm serving platter or individual plates; sprinkle with parsley.
- Wipe skillet clean and return to heat with remaining butter; cook, swirling pan, until butter begins to brown. Add lemon slices, cook until heated through, and then pour evenly over filets. Serve immediately with lemon slices.
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