Sole Meuniere

1. 1

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

2. 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. 3

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

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.