Sole Meuniere. I had always wanted to attempt this dish, with all of it's fancy-sounding Frenchiness. And when my mom came to visit the husband and me, it seemed like the perfect opportunity.
Heads-up: this recipe is a little bit fussy, but I did it, and you can do it! Next time you're looking to challenge yourself or impress a friend, give this one a whirl.
8 sole fillets (3-4 ounces each)
Salt and pepper
1/2 cup flour
2 tablespoons vegetable oil
2 tablespoons butter
Browned Butter Sauce:
4 tablespoons butter
2 tablespoons parsley, chopped
2 tablespoons lemon juice
Lemon wedges, for serving
Preheat oven to 200 degrees. Get a heatproof platter ready to serve your fish.
Pat fish dry with paper towels. Season with salt and pepper, then let the fish stand for about 5 minutes until it glistens with moisture. Place flour in a shallow dish. Dredge the fish in the flour, shake off excess, and set the fish on a clean plate.
Repeat the process above with remaining 1 tablespoon oil, 1 tablespoon butter, and fish. Once all of your fish is cooked and warming in the oven, you're ready to make the browned butter sauce.
Wipe out your skillet with paper towels and return it to medium-high heat. Add 4 tablespoons butter to the skillet and cook until it's golden brown and has a nutty aroma, swirling the pan so it doesn't burn, about 1-2 minutes. Remove pan from the heat, and stir in parsley and lemon juice. Season with salt and pepper to taste. Spoon sauce over the fish and serve with lemon wedges.