How to Make Sole Meunière

Meunière knowns as both a technique of fish prep work - dredging in flour as well as pan-frying - and the chaperoning brown butter sauce including parsley, lemon, and capers. Consuming a full sixteen minutes from beginning to end, it makes for a peerless weeknight mealtime.

Meunière is not even a light sauce, nevertheless the rich tastes of the lemon allow the done butter work its surprises without seeming like you just ate 2 and one-half cubic ins of butter.

Ingredients:
Fish:
• Coarse kosher salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil or canola oil
• 1/2 cup all purpose flour
• 4 sole fillets (each about 3 to 4 ounces)
• 2 tablespoons (1/4 stick) unsalted butter
Sauce:
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon fresh lemon juice
• 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
• Lemon wedges

Instructions:
For fish:
1. Put flour in pie meal. Wash fish; rub with paper towels.
2. Spread both parts of fish with coarse salt and newly ground pepper.
3. Dig up fish on both parts with flour; get rid of leftover. Put on plate.
4. Heat oil in big frying pan over medium-high heat till oil is hot and sparkles.
5. Include butter; immediately swirl frying pan to coat.
6. When foam diminish, include fish and cook up until golden on bottom, 2 to 3 mins.
7. Thoroughly flip fish over and cook till nontransparent in center and golden on base, 1 to 2 mins.
8. Separate fish in between 2 warmed plates; tent with foil.
9. Put off drippings from frying pan; clean with paper towels.
For sauce:
1. Put frying pan over medium-high heat.
2. Include butter; cook till rich, 1 to 2 mins.
3. Get rid of from heat; mix in parsley and lemon juice.
4. Scoop sauce over fish.
5. Serve with lemon wedges.