Sole Meunière

Ingredients

Sole fillets

4 (6 oz each)

All-purpose flour

1/2 cup

Salt

1 teaspoon, divided

Black pepper

1/2 teaspoon

Unsalted butter

4 tablespoons

Lemon

1, juiced and zested

Fresh parsley

2 tablespoons, chopped

Instructions

1. In a shallow dish, combine the all-purpose flour, 1/2 teaspoon of salt, and black pepper, mixing well.
2. Dredge the sole fillets in the flour mixture, shaking off any excess flour to ensure a light coating.
3. In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat until it begins to foam.
4. Carefully add the sole fillets to the skillet and cook for 2-3 minutes on each side, or until they are golden brown and cooked through. Use a spatula to gently flip the fillets.
5. Once cooked, remove the sole fillets from the skillet and transfer them to a warm serving plate.
6. In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of unsalted butter. Allow it to melt and cook until it turns a light golden brown, giving off a nutty aroma.
7. Add the freshly squeezed lemon juice and zest to the browned butter, stirring to combine. Cook for an additional 1-2 minutes, allowing the sauce to slightly thicken.
8. Pour the lemon butter sauce over the sole fillets on the serving plate.
9. Garnish with chopped fresh parsley for an added burst of color and flavor.
10. Serve immediately, accompanied by your choice of sautéed vegetables or a light salad.