Sole Meuniere

1. 1

   Combine flour, 1 tablespoon fines herbes, and 1/4 teaspoon salt.

2. 2

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

3. 3

   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.

4. 4

   Reduce heat to moderately low.

5. 5

   Cut remaining butter into pieces and add to skillet.

6. 6

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

7. 7

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

8. 8

   Serve sole filets with butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.