Julia'S Sole Meuniere

1. 1

   Season the fish with salt and pepper and turn in flour, shaking off excess.

2. 2

   -Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside. Lay in the fillets and saute for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.

3. 3

   -Remove to a hot platter and sprinkle minced fresh parsley over the fish. Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come - or use a fresh pan).

4. 4

   -Heat remaining butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.