Sole Meuniere

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 fresh sole fillets, 3 to 4 ounces each
3 tablespoons unsalted butter
1/2 teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice (1 or 2 lemons)
1 tablespoon minced fresh parsley

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat the butter in a saute pan over medium heat until it starts to brown. Dredge the sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal fish spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully plate the fish fillets and pour the sauce over them.

If you’re working on other elements of your meal, you can keep the cooked fillets warm in a 200 degree oven.

Sprinkle with the parsley, salt, and pepper and serve immediately.

Thanks to Ina Garten for this recipe.  You can find the original here.

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