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Sole a La Meuniere Print Email


1/2 cup Flour
1/2 tsp Salt
1/8 tsp Pepper
1 1/2 lb Sole or Flounder fillets (or snapper, hake)
2 TBS Butter, softened
2 TBS Vegetable Oil
1 TBS Chopped Parsley
2 TBS Butter, softened
2 TBS Lemon Juice

Combine the flour, salt, and pepper and dust fillets evenly.

Heat a large heavy nonstick skillet over medium high heat until hot (about 340 degrees). Add 2 TBS soft butter and the oil, stirring constantly to melt butter. Once the butter is melted, immediately add the fillets in a single layer – do not crowd. If needed, cook in several batches, adding oil and butter accordingly.

Cook at a lively sauté for 1 to 2 minutes on each side, or until golden. With a slotted spatula, transfer fillets to a warm serving platter and sprinkle with parsley.

Wipe out the skillet; place over medium heat. Add the remaining butter and swirl the pan until the butter is melted and golden brown. Remove the pan from the heat; stir in the lemon juice. Spoon over the fish, and serve. Serves 4 to 6.
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