Sole Meunière
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
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Credit: Landon Nordeman
INGREDIENTS
6 (4 to 6-oz.) boneless, skinless filets soleKosher salt and freshly ground black pepper, to taste
½ cup flour
10 tbsp. unsalted butter
3 tbsp. finely chopped parsley
½ lemon, thinly sliced crosswise
INSTRUCTIONS
1. Season filets on both sides with salt and pepper. Place flour on a plate and set aside. Heat 4 tbsp. butter in a 12" skillet over medium-high heat. Working in batches, dust filets in flour, shaking off excess, and then place in skillet; cook, turning once, until browned on both sides and just cooked through, about 6 minutes. Transfer filets to warm serving platter or individual plates; sprinkle with parsley.2. Wipe skillet clean and return to heat with remaining butter; cook, swirling pan, until butter begins to brown. Add lemon slices, cook until heated through, and then pour evenly over filets. Serve immediately with lemon slices.
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