Sole Meuniere

1. 1

   In a shallow bowl, stir together the milk and Tabasco sauce.

2. 2

   Place the flour in a shallow dish and season with 2 teaspoons of salt and pepper to taste.

3. 3

   Melt the butter in a large nonstick skillet over medium heat.

4. 4

   Dip the sole in the milk and then coat on both sides with the flour mixture.

5. 5

   Saute the fish until just cooked through, about 3 minutes per side.

6. 6

   Carefully remove from the skillet with a spatula and place 1 fillet on each of 4 plates.

7. 7

   Lower the heat, add the lemon juice to the skillet and stir just to scrape up any browned bits in the skillet.

8. 8

   Spoon over the fish, season with salt and pepper to taste and sprinkle with parsley.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.