Sole Meuniere
Course: EntréeCuisine: Seafood, Sole
Servings
4
servingsPrep time
30
minutesCooking time
40
minutes
Cook Mode
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Ingredients
4 4-ounce skinless sole filets
Kosher salt and freshly ground pepper
1/2 c. All Purpose flour
2 T. olive oil, plus more if needed
10 T. good quality unsalted butter (4T. if you are not using max lemon)
Juice of 8 lemons (3 lemons for normal mortals!), plus wedges for serving
Zest of 8 lemons (1 t. grated zest is a good place to start!)
2 T. chopped fresh parsley
Directions
- Preheat oven to 200°.
- Season fish with salt and pepper.
- Put flour in a shallow dish and dredge fish filets in flour, shaking off excess.
- Heat a large non-stick or cast iron skillet over medium heat.
- Add olive oil and heat until shimmering.
- Add fish filets, cooking in batches and adding oil as needed.
- Cook fish until light brown and firm to the touch, about 2-3 minutes per side(a fish turner is very helpful here as these are delicate).
- As filets are done, transfer to the oven on an oven safe platter. Watch the temp in the pan and lower if needed, you do not want to burn the oil.
- Once the fish is cooked, add the butter to the pan. Swirl the pan until the butter is golden brown. Add lemon zest and juice. Top the fish with the chopped parsley and hit it quickly with the hot butter sauce.Ideally, the parsley will sizzle a little!
- Serve immediately with lemon wedges
