Sole Meuniere

Ingredients

• 4 sole fillets, about 6 ounces each
• 1 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 tablespoons unsalted butter, divided
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• 0.5 teaspoon capers, optional
• Lemon wedges for serving

Instructions

1. Pat the sole fillets dry with paper towels to remove excess moisture.
2. Combine flour, salt, and pepper in a shallow dish and mix well.
3. Dredge each sole fillet in the flour mixture, coating both sides evenly and shaking off excess.
4. Heat 3 tablespoons of butter in a large skillet over medium-high heat until foaming.
5. Once the butter is foamy, carefully place the sole fillets in the skillet and cook for 3-4 minutes until golden brown.
6. Flip the fillets gently and cook for another 3-4 minutes until the second side is golden and the fish is cooked through.
7. Transfer the cooked sole to a serving plate and keep warm.
8. In the same skillet, melt the remaining 3 tablespoons of butter over medium heat until it turns golden brown (about 2-3 minutes), watching carefully to avoid burning.
9. Add the lemon juice and capers if using, and swirl to combine.
10. Pour the brown butter sauce over the sole fillets and garnish with fresh parsley.
11. Serve immediately with lemon wedges on the side.

Notes

• Use a large skillet with high sides to prevent splashing when the fish cooks in butter.
• Pat the fish completely dry before flouring for better browning and crisping.
• Brown butter can burn quickly; keep heat at medium once you add the remaining butter and watch constantly.
• Sole fillets are delicate; use a fish spatula for easier flipping and transfer.
• Fresh sole is best purchased the day of cooking; store on ice if buying ahead.
• This dish is best served immediately while the fish is hot and the butter sauce is warm.