French 12 min

Filet de Sole Meunière

Name: Filet de Sole Meunière
Total time: 12 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 sole fillets (about 1½ lbs total); ½ cup all-purpose flour for dredging; 4 tablespoons unsalted butter, divided; 2 tablespoons vegetable oil; 2 tablespoons fresh flat-leaf parsley, finely chopped; 2 tablespoons fresh lemon juice; Lemon wedges for serving; Salt and white pepper to taste

seafoodquickgluten-free

Ingredientsfor 2

360

Cal

38g

Protein

Carbs

20g

Fat

14 sole fillets (about 1½ lbs total)
2½ cup all-purpose flour for dredging
34 tablespoons unsalted butter, divided
42 tablespoons vegetable oil
52 tablespoons fresh flat-leaf parsley, finely chopped
62 tablespoons fresh lemon juice
7Lemon wedges for serving
8Salt and white pepper to taste

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Instructions

1
Season the sole fillets with salt and white pepper on both sides. Dredge lightly in flour and shake off any excess — only a whisper-thin coating is needed.
2
Heat 2 tablespoons butter and oil in a large skillet over medium-high heat until the butter foams and subsides. Cook 2 fillets at a time for 2–3 minutes per side until golden and slightly crispy. Remove to warmed plates and repeat with remaining fillets.
3
Wipe out the pan and add remaining 2 tablespoons butter. Cook over medium-high heat, swirling constantly, until the butter turns a deep nutty brown (noisette stage) and smells like hazelnuts, about 2–3 minutes.
4
Immediately add lemon juice — it will sizzle dramatically — and parsley. Pour the brown butter sauce over the fish at the table. Serve with steamed potatoes and lemon wedges.