SOLE MEUNIERE

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SOLE MEUNIERE image

Provided by Food Network

Categories     main-dish

Time 13m

Yield 1 serving

Number Of Ingredients 6

1 sole, cleaned
1/2 cup fresh butter
Handful chopped parsley
Salt and black pepper
Flour, to coat
1 lemon, juiced

Steps:

  • Remove black skin from sole and then cut off tail and head. Measure butter. Chop parsley finely. Season fish with salt and pepper and lightly coat in flour. Place 1/4 cup of fresh butter in a pan on a moderate heat and when hot add the fish -- cook 2 minutes on each side. Place parsley in tea towel -- dampen tea towel and ring out excess moisture. Place sole (after filleting) onto a serving dish. Sprinkle with dampened parsley. Add the rest of the butter and lemon juice to pan. Heat until just browned and pour over the fish. Serve immediately.

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