Mary Berg's Sole Meunière Mary Berg's Sole Meunière (The Good Stuff)
Portions
2
Ingredients
2 fillets sole
Salt and pepper
¼ cup all-purpose flour
3 tablespoons butter, divided
1 lemon, zested and juiced
1 tablespoon finely chopped parsley
Directions
Heat a large skillet over medium-high heat.
Set the fillets of sole out and season with salt and pepper. Add the flour to a shallow plate and season with salt and pepper.
Add 1 tablespoon of butter to the pan and dredge the fish in the flour, tapping off any excess. Add the fish to the hot butter and cook for 2 minutes on the first side or until lightly golden brown. Add another tablespoon of butter to the pan, turn the heat down to medium, and flip the fish over. Continue to cook until golden and cooked through.
Remove the fish to serving plates and add the remaining tablespoon of butter to the pan. Allow the butter to brown then add in the zest and juice from the lemon as well as the parsley.
