SOLE MEUNIERE

Sole Meuniere image

In the excitement of the new, sometimes the appeal of the old-fashioned sole meunière is forgotten. And yet, the second you allow your fork to tug the buttery, crisp pan-fried fillet, you're powerless to resist. Like a lot of haute cuisine, sole meunière is forever.

Provided by Molly O'Neill

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 sole fillets (gray, Dover or lemon), 6 to 8 ounces each
Kosher salt and freshly ground black pepper
1/2 cup flour
6 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
Lemon wedges for garnish

Steps:

Season fillets generously with salt and pepper and dredge them in flour. Place 2 large skillets over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil to each one. When hot, add 2 fillets to each pan and cook, turning once, until the fish is golden and just cooked through, about 5 minutes.
Transfer fish to dinner plates and keep warm. Return the pans to low heat and whisk 1 tablespoon of the remaining butter into each one. Add 1 tablespoon of lemon juice and 1 tablespoon of parsley to each pan and cook for 30 seconds. Spoon the sauce over the fillets and serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 591 milligrams, Sugar 0 grams, TransFat 1 gram

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