sole meunière

Ingredients:

½ cup all-purpose flour

6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry

Kosher salt

Freshly ground pepper

4 tablespoons clarified butter

4 tablespoons unsalted butter, sliced, at room temperature

3 tablespoons minced parsley

1 lemon, cut into wedges, for serving

Directions:

Heat the oven to 200 degrees and place a large oven-safe plate or baking sheet inside.

Place flour on a large, shallow plate (to prevent making a mess, place the plate in a dry sink). Season both sides of dried fish fillets with salt and pepper to taste. Dredge each fish fillet in flour, shaking off the excess.

Heat 2 tablespoons of clarified butter in a 12-inch nonstick skillet over medium high heat until bubbling. Place half of the floured fish fillets in the pan and cook until just done, about 2 to 3 minutes per side. Transfer the fillets to the plate or baking sheet in the oven to keep warm. Wipe out the skillet. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet. 

Arrange the fish on a warm serving platter. Top with parsley. In the clean skillet, heat 4 tablespoons of unsalted butter until bubbling and golden, about 1 to 2 minutes. Spoon evenly over the fillets. Serve immediately, with lemon wedges on the side.

Serves 6