Sole Meunière

Ingredients

• 4 fillets Sole fillets
• 1/2 cup cup All-purpose flour
• 6 tbsp tbsp Unsalted butter
• 1 Lemon
• 3 tbsp tbsp Fresh parsley
• 2 tbsp tbsp Vegetable oil
• 1/2 tsp tsp Salt
• 1/4 tsp tsp Black pepper
• 1 tbsp tbsp Capers(optional)

Instructions

1. 1

   Pat the sole fillets completely dry with paper towels and season both sides with salt and pepper. (5 minutes)

2. 2

   Spread the flour on a wide plate. Dredge each fillet lightly in flour, shaking off excess, and set aside. (5 minutes)

3. 3

   Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add 2 tbsp butter and swirl to coat. (2 minutes)

4. 4

   Working in batches if needed, pan-fry the fillets 2-3 minutes per side until golden and just cooked through. Transfer to a warm platter. (10 minutes)

5. 5

   Wipe the skillet, add the remaining 4 tbsp butter, and cook over medium heat, swirling, until it turns hazelnut-brown and smells nutty, about 2-3 minutes. (3 minutes)

6. 6

   Off the heat, stir in the fresh lemon juice and capers if using. Spoon the brown butter sauce over the fillets, scatter with chopped parsley, and serve immediately with lemon wedges. (5 minutes)