Recipe courtesy of Gourmet Magazine

Sole Meuniere

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

4 (4-ounce) sole filets

2 tablespoons all-purpose flour

1/2 stick (1/4 cup) plus 1 tablespoon unsalted butter

1 1/2 teaspoon fresh lemon juice

1/4 teaspoon salt

1 tablespoon chopped fresh flat-leafed parsley leaves

Directions

  1. Season fish with salt and pepper and dredge in flour to coat, shaking off excess. 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.
  2. Reduce heat to moderately low. Cut remaining butter into pieces and add to skillet. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam). Serve sole filets with butter.