Sole Meuniere is a classic French dish that is very easy to prepare and extremely tasty. Sole is a delicate, mild fish and this simple brown butter with lemon sauce highlights it’s natural flavor. I cut back on the butter a little in my recipe but I think it tastes just as good. I recommend serving it with a fresh salad and lightly steamed green beans. This recipe will make 4 servings. Enjoy!
Mix 1/2 cup flour with 1 teaspoon salt and 1/2 teaspoon black pepper.
Place flour mixture on a plate.
Using paper towels pat dry 1 pound of fresh sole fillets.
(Depending on the size of the fish a pound will have 4-8 fillets)
Sprinkle with salt.
Wash and dry some fresh parsley.
Chop parsley and set aside.
Juice 2-3 lemons and set aside.
Dredge fillets through the flour mixture.
Flip and dredge the other side.
Melt 2 Tablespoons of butter in a large saute pan over medium heat.
Add 2-3 fillets and cook for 2-3 minutes.
Carefully flip fillets.
Add 2 Tablespoons of fresh lemon juice and cook for 2-3 more minutes.
Place cooked fillets on an ovenproof plate and pour the sauce from the pan over them.
Keep warm in a 200 degree oven while you cook the remaining fish.
Sprinkle with chopped parsley.