Sole Meunière is a classic French dish consisting of sole, whole or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce and lemon. Sole has a light but moist texture when cooked and has a mild flavor.-Jen
2 Sole fillets (6 or 7 oz each)
1 Lemon half (cut lengthwise)
1/2 cup Flour (for dredging)
3 Tbsp Butter
1 Tbsp Olive oil
2 Tbsp Parsley (chopped)
Salt and Pepper for seasoning
- Cut lemon in half again lengthwise, and then slice the wedges crosswise into paper thin slices.
- Remove any seeds and set aside.
- Season the sole fillets with salt and pepper, and dredge them well with flour. Shake off any excess flour.
- Preheat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium high heat.
- Add the fillets the sole for 2 minutes a side.
- Transfer fillets to a plate. Lower the heat of the pan and swirl in the remaining 1 tbsp butter and the lemon slices. Sprinkle in the parsley. Spoon the pan sauce over the sole fillets immediately.