Fillets of Sole Meunière
- 6 skinless sole fillets, each 6 to 8 oz.
- 1 cup all-purpose flour
- 1 Tbs. salt, plus more, to taste
- 1⁄2 tsp. freshly ground white pepper, plus more,
- 6 Tbs. (3⁄4 stick) unsalted butter
- 6 tsp. olive oil
- 1⁄4 cup fresh lemon juice
- 1 Tbs. chopped fresh flat-leaf parsley, plus 4
sprigs for garnish
- 1 lemon, cut into wedges
Using a sharp knife, make shallow cuts on the skin side of the fillets to prevent them from curling up while cooking. Place the flour in a shallow bowl and stir in the 1 Tbs. salt and 1/2 tsp. white pepper. Sprinkle both sides of the fillets lightly with additional salt and white pepper. Dredge the fillets in the flour mixture.
In a large fish skillet or sauté pan over medium-high heat, melt 2 tsp. of the butter with 2 tsp. of the olive oil. When the butter stops foaming, shake off the excess flour from 2 fillets and arrange them in the pan. Reduce the heat to medium and cook until golden underneath, about 1 minute. Using a wide spatula, carefully turn the fillets over and cook until golden underneath, about 2 minutes more. Arrange the cooked fillets on a warmed platter and cover loosely with aluminum foil. Carefully wipe the skillet clean with paper towels and repeat with the remaining fillets, heating 2 tsp. of the butter and olive oil in the pan prior to each batch.
When all the fillets have been cooked, clean the skillet again. Melt the remaining 4 Tbs. (1/2 stick) butter in the skillet over medium heat, add the lemon juice and swirl the skillet to incorporate the mixture. Pour over the warm fillets. Sprinkle with the chopped parsley and garnish with the lemon wedges and parsley sprigs. Serve immediately. Serves 4 to 6.
Note: To identify the skin side, look for thin silver-white remnants of skin on one side of each fillet.
Variation Tip: Fillets of flounder, lemon sole or gray sole can also be used in place of the sole in this recipe.
Adapted from Williams-Sonoma Collection Series, Fish, by Shirley King (Simon & Schuster, 2002)