Sole Meunière
For Dinner, we’re enjoying a delicious French classic: Sole Meunière. While this dish is typically made with sole or flounder filets, it can be made with just about any type of fish!
Prep time: 10-15 mins
Cook time: 10 mins
Total time: 25 mins
Servings: 4
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 tbsps. unsalted butter
3 tbsps. fresh lemon juice, plus wedges for serving
2 tbsps. 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.
