Sole Meunière

Ingredients

• 4 sole fillets (about 5 oz each), skinned
• Salt and white pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 6 tbsp unsalted butter, divided
• 1 tbsp neutral oil
• 2 tbsp fresh lemon juice
• 1 tbsp chopped flat-leaf parsley
• 1 lemon, cut into wedges, for serving

Before you cook

• Pat the sole fillets completely dry with paper towels
• Season both sides of each fillet with salt and white pepper
• Spread the flour on a wide plate
• Chop the parsley and cut the lemon into wedges

Steps

1. Heat 2 tablespoons of butter and the oil in a large skillet over medium-high heat until the butter is foaming
2. Dredge one sole fillet in the flour, shaking off the excess, and lay it immediately in the hot skillet
3. Dredge and add the remaining fillets to the skillet, working quickly so the flour doesn't turn gummy, without overcrowding the pan
4. Cook the fillets for 2 minutes on the first side, until golden
5. Flip each fillet carefully with a thin spatula and cook for 1 to 2 minutes more, until golden and just cooked through
6. Transfer the fillets to warmed plates
7. Wipe out the skillet with a paper towel
8. Add the remaining 4 tablespoons of butter to the clean skillet over medium heat
9. Swirl the pan as the butter melts and watch closely as it foams, then turns golden, then releases a nutty aroma, about 2 to 3 minutes
10. As soon as the butter is light brown, pull the skillet off the heat
11. Carefully pour in the lemon juice, standing back as it will sputter
12. Stir in the chopped parsley
13. Spoon the brown butter sauce immediately over the fillets
14. Serve right away with lemon wedges on the side