Sole Meuniere
Filed under
Seafood
Prep: 10 min | Cook: 10 min | Servings: 4
Recipe courtesy Anne Burrell. Don't flour the fish ahead of time or it will be gummy instead of crisp.
Ingredients
- Olive oil, extra-virgin
- 4 Sole, fillets
- Kosher salt
- 2 cup Flour, all-purpose
- 6 tbsp Butter
- 3 sprig Thyme, fresh, leaves stripped
- 2 tbsp Lemon juice, fresh
- 1/4 cup Parsley, fresh flat-leaf, finely chopped
Directions
- Preheat the oven to 200 degrees F.
- Generously coat a large saute pan with olive oil over high heat. Salt 2 fillets, dredge in flour and put them straight into the hot oil.
- When the fish turns opaque about 2/3 of the way through, turn and cook the other side. Keep warm on a sheet tray in the oven and repeat with the other 2.
- Pour off the excess oil. Add the butter and thyme, shaking the pan so it doesn't scorch. When the butter is very bubbly, whisk in the lemon juice.
- As it bubbles again and turns nutty brown, season with salt and whisk in the parsley. Plate the fish and spoon the sauce over.