Sole Meunière
Sole Meunière
INGREDIENTS
Sea salt ½ teaspoon
Black pepper, freshly ground ¼ teaspoon
Garlic powder ¼ teaspoon
All purpose flour ¼ cup
Salted butter, divided 2 tablespoons
Lemon juice, freshly squeezed ½ tablespoon
Parsley, freshly picked as needed
LET'S GET COOKING!
Heat your oven to 200 degrees F.
Season both sides of the fish with kosher salt, black pepper, and garlic powder. Sprinkle 2 tablespoons of flour on each fillet, 1 tablespoon per side, and use your hand to gently spread to coat.
In a large 12-inch nonstick skillet over medium-high heat, heat half of the butter. Swirl or brush to coat. Place the fish pieces in the skillet and cook them until just done, about 2 minutes per side. Lower the heat to medium. Transfer the cooked fish to oven-safe plates and keep them in the warm oven.
Carefully wipe the skillet clean with paper towels. Add the other half of the butter. Heat the butter over medium-high heat, swirling to melt. Cook until the butter starts to brown, about 1 minute, then immediately remove the skillet from the heat and stir in the lemon juice.
Remove the plates from the oven. Pour the butter-lemon sauce over the fish pieces and sprinkle them with parsley.