Sole Meuniere Recipe
- 1 lemon half (cut lengthwise)
- 2 lemon sole or grey sole fillets (6 to 7 ounces each)
- Salt and freshly ground black pepper, to taste
- Flour for dredging
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- Cut the lemon in half again lengthwise, and then slice the wedges crosswise into paper-thin slices. Remove any seeds. Set aside.
- Season the fillets lightly with salt and pepper, and dredge them thoroughly in flour. Shake off any excess flour.
- Heat 2 tablespoons of the butter and the oil in a large skillet over medium-high heat. When the butter stops foaming, add the fillets. Cook, turning once, until golden and cooked through, 5 minutes. Transfer to dinner plates and keep warm.
- Lower the heat under the skillet, and swirl in the remaining 1 tablespoon butter and the lemon slices. Sprinkle with the parsley, and season lightly with salt and pepper. Spoon the sauce over the fillets, and serve immediately.
