For a fast dinner, try Sole Meunière, a classic French fish dish cooked in a rich brown butter sauce. It only takes 15 minutes to make.
For the Fish:
- 4 boneless, skinless sole fillets (3-4 oz each)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- Lemon wedges, for serving
For the Sauce:
- 1/4 cup unsalted butter, cut into 4 pieces
- 2 1/2 tablespoons chopped fresh Italian flat leaf parsley
- 1 teaspoon grated lemon zest
- 1 1/2 tablespoon fresh lemon juice
- Pat fish dry. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, and knock off excess. Set aside.
- Heat oil and butter for the fish in a 12-inch heavy skillet over medium-high heat until foam subsides. Add fish and cook, turning halfway through, until browned and cooked through. This will take about 2-3 minutes total. Do not overcook.
- Transfer fish to a plate. Discard fat from skillet and reduce heat to medium-low.
- Add butter, and cook until browned, about 3-5 minutes. Remove skillet from heat and add parsley, lemon juice, and lemon zest. Stir to combine.
- Pour sauce over fish. Serve with lemon wedges.
- Category: Fish
- Method: Stovetop
- Cuisine: Seafood