Sole Meuniere 2 Print Email

4 filets of sole, about 4 ounces each
1/2 cup flour
about 6 tablespoons butter or ghee, divided
juice and zest of three lemons
about 1/2 to 3/4 cup fresh curly parsley, minced
additional lemon, to serve
sea salt and freshly cracked pepper, to taste

Dredge the filets in flour.

Heat 4 tablespoons butter or ghee in a heavy skillet over a medium flame until the butter begins to foam and brown (this foaming process will not occur if you’re using ghee or clarified butter).

Reduce heat to medium-low, then place the floured filets of sole into the hot butter and fry on each side about two minutes.

Remove the fish from the skillet and plate them.

Heat additional two tablespoons butter in the skillet until melted, then add lemon zest, lemon juice and minced parsley to the skillet whisking together to combine for about one minute.

Pour sauce over the fish, season with salt and pepper and garnish with lemon wedges.

YIELD: Four servings.

Adapted from