Sole Meuniere

1. 1

   Cut the lemon in half again lengthwise, and then slice the wedges crosswise into paper-thin slices.

2. 2

   Remove any seeds.

3. 3

   Set aside.

4. 4

   Season the fillets lightly with salt and pepper, and dredge them thoroughly in flour.

5. 5

   Shake off any excess flour.

6. 6

   Heat 2 tablespoons of the butter and the oil in a large skillet over medium-high heat.

7. 7

   When the butter stops foaming, add the fillets.

8. 8

   Cook, turning once, until golden and cooked through, 5 minutes.

9. 9

   Transfer to dinner plates and keep warm.

10. 10

    Lower the heat under the skillet, and swirl in the remaining 1 tablespoon butter and the lemon slices.

11. 11

    Sprinkle with the parsley, and season lightly with salt and pepper.

12. 12

    Spoon the sauce over the fillets, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.