Sole Meunière
Serves 2
- 3/4 lb. grey sole fillets
- 1/2 cup Drakes batter mix or seasoned flour
- 3-4 T olive oil
- Kosher salt and pepper
The Sauce
- 1/4 cup unsalted butter
- 3 T fresh lemon juice
- 2T flat leaf parsley, chopped -save a sprig for garnish
- Lemon wedge for garnish
Season fillets with salt and pepper then dust in Drakes or flour. Over med high, heat a heavy pan or skillet, add olive oil and when oil starts to shimmer add fillets to pan.
Sauté one side until golden brown, about 2 minutes. Gently flip and sauté until just opaque in the center, about 2 more minutes. Transfer to drain on a paper bag and tent loosely with foil to keep warm.
Pour off excess oil from pan, return pan to med high heat and add butter, stir until it just starts to brown, take off heat and add lemon and parsley. Plate the fish and pour butter sauce over the center of each portion.
Bon Appétit!
