Sole Meuniere

1. 1

   Season fillets generously with salt and pepper and dredge them in flour.

2. 2

   Place 2 large skillets over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil to each one.

3. 3

   When hot, add 2 fillets to each pan and cook, turning once, until the fish is golden and just cooked through, about 5 minutes.

4. 4

   Transfer fish to dinner plates and keep warm.

5. 5

   Return the pans to low heat and whisk 1 tablespoon of the remaining butter into each one.

6. 6

   Add 1 tablespoon of lemon juice and 1 tablespoon of parsley to each pan and cook for 30 seconds.

7. 7

   Spoon the sauce over the fillets and serve immediately with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.