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Sole Meunière | Daily Dine

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Sole Meunière

Sole Meunière

Sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important. This very good version is by Melissa Clark. #GoldenApron23 #lemon sole #halibut

View original recipe on cookpad.com

dinneramerican

Servings: 2

Ingredients

2 skinless, boneless Dover sole or other thin fish fillets, patted dry

Kosher salt, to taste

Freshly ground white or black pepper, to taste

3 tablespoons all-purpose flour

1 1/2 tablespoons clarified butter

1 1/2 tablespoons unsalted butter, diced, at room temperature

1 tablespoon minced parsley

Lemon wedges, for serving

Instructions

Step 1
Season both sides of fish fillets with salt and pepper to taste. Place flour on a large, shallow plate. Dredge fish in flour, shaking off excess.
Step 2
In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place fish fillets in the pan and cook until just done, 3 to 4 minutes per side, then transfer to the plates. Wipe out the skillet.
Step 3
Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side and any side dish.