Sole Meuniere

1. 1

   Season fish with salt and pepper and dredge in flour to coat, shaking off excess.

2. 2

   In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and cook fish 3 minutes each side, or until just cooked through.

3. 3

   Reduce heat to moderately low.

4. 4

   Cut remaining butter into pieces and add to skillet.

5. 5

   Simmer butter until golden brown with a nutty aroma, about 5 minutes.

6. 6

   Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam).

7. 7

   Serve sole filets with butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.