Crispy Sole Meunière
Paper-thin sole fillets pan-seared until golden, then finished with brown butter and lemon. Elegant, fast, and pure French bistro on a weeknight.
- Total time
- 15 min
- Servings
- 2
- Calories
- 310
- Protein
- 32g
Ingredients
- 2 fillets sole fillets (or flounder), about 5 oz each
- ⅓ cup all-purpose flour
- 4 tbsp butter
- 1 whole lemon
- 2 tbsp fresh parsley, chopped
- 0 to taste salt and black pepper to taste
Instructions
- 1
Pat sole dry with paper towels. Season both sides generously with salt and pepper.
- 2
Spread flour on a plate. Dredge each fillet lightly on both sides, shaking off excess.
- 3
Heat 2 tbsp butter in a 12-inch skillet over medium-high until foaming, about 90 seconds.
- 4
Lay sole in the pan without moving for 2 minutes until the underside is golden, then flip and cook 1 minute more.
- 5
Transfer sole to a plate. Add remaining 2 tbsp butter to the skillet, swirling until it turns nutty brown, about 90 seconds.
- 6
Squeeze half the lemon over the sole, drizzle with brown butter, and finish with parsley. Serve immediately.
Tools you’ll need
- 12-inch stainless steel or non-stick skillet
- paper towels
- shallow plate
- tongs or fish spatula
- chef's knife
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