Sole meunière (aka: heaven)

Sole meunière
(from Ina Garten)

This might be my new favorite dish. It's so easy and delicious and sort of does that melt-in-your-mouth thing that people are so fond of. I've often said that you could put lemon on anything and I would probably love it. This is one of those lemony things I love. The ingredients are pretty simple and you probably already have them in your pantry, so stop by the grocery store on your way home from work and pick up some sole! Or hey! Maybe you're having a special someone over this weekend and you'd love to impress them without inflicting any sort of garlic breath. Well, this is your dish. Or maybe you're your own special someone... nothing is standing in your way of the most amazing fish you've ever had.

Sole meunière
serves 2

  • 1/2 c all purpose flour
  • S&P
  • 4 fresh sole fillets (3 to 4 oz each)
  • 6 Tbsp unsalted butter
  • 1 tsp grated lemon zest
  • 6 Tbsp freshly squeezed lemon juice (3 lemons)
  • 1 Tbsp minced fresh parsley
1) Preheat oven to 200℉. Have 2 heat-proof dinner plates ready.

2) Combine flour, 2 tsp salt, 1 tsp pepper in a large shallow plate. Pat the sole dry with paper towel and sprinkle one side with salt.

3) Heat 3 Tbsp of butter in a large saute pan over medium heat until it starts to brown (be careful not to burn it!). Dredge 2 fillets in seasoned flour on both sides and place in the hot butter. Lower heat to medium-low and cook 2 min. Turn carefully with a metal spatula and cook another 2 min. While the second side cooks add 1/2 tsp lemon zest, 3 Tbsp of lemon juice to the pan.

4) Carefully place the fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the other 2 fillets.

5) When all the fish is cooked and on the plates, sprinkle with parsley, S&P and serve immediately.

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