Sole Meunière
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 418
- Total Fat
- 34
- Saturated Fat
- 12
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 16
- Cholesterol
- 97
- Sodium
- 418
- Total: 25 min
- Active: 25 min
Ingredients
4 4-ounce skinless sole or flounder fillets
Kosher salt and freshly ground pepper
1/2 cup instant flour, such as Wondra
1/4 cup vegetable oil
6 tablespoons unsalted butter
3 tablespoons fresh lemon juice, plus wedges for serving
2 tablespoons finely chopped fresh parsley
Directions
- Season the fish with salt and pepper. Put the flour in a wide shallow dish, then coat the fillets one at a time in the flour, shaking off the excess.
- Heat a large nonstick skillet over high heat. Add the vegetable oil; once very hot and shimmering, add the fillets. (You may need to do this in 2 batches.) Cook until golden brown and cooked about two-thirds of the way, 2 to 3 minutes. Carefully flip the fish and cook until just cooked through, about 30 more seconds. Remove the fillets to a serving platter.
- Pour off any remaining oil and wipe out the skillet. Return it to medium-high heat, then add the butter and cook until melted, any foaming subsides and the butter is a deep golden brown, 3 to 4 minutes. Remove from the heat and swirl in the lemon juice and a pinch of salt (it may splatter a bit). Once incorporated, add the parsley and immediately spoon the sauce over the fish. Serve with lemon wedges.