Sole Meunière

This recipe comes from Melissa Clark at Times Cooking website. Instructions for making clarified butter are here.

Step 1: Heat oven to 200 degrees and place a large oven-safe plate inside.

Step 2: Place flour on a large, shallow plate. Season fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.

Step 3: In a 12-inch nonstick or enamel-lined skilled over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, the transfer to the plate in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out skillet.

Step 4: Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

Ingredients:

  • ¼ cup all-purpose flour
  • 6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
  • kosher salt, to taste
  • freshly ground white or black pepper, to taste
  • 4 tablespoons clarified butter
  • 4 tablespoons unsalted butter, diced, at room temperature
  • 3 tablespoons minced parsley
  • 1 lemon, cut into wedges, for serving