Cooked - Fish In Brown Butter Sauce (sole Meunière)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fish In Brown Butter Sauce (sole Meunière)

2.0

4 boneless, skinless sole fillets (3-4 oz each)

½ teaspoon salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

½ cup all-purpose flour, for dredging

2 tablespoons vegetable oil

3 tablespoons unsalted butter

Lemon wedges, for serving

¼ cup unsalted butter, cut into 4 pieces

2 ½ tablespoons chopped fresh Italian flat leaf parsley

1 teaspoon grated lemon zest

1 ½ tablespoon fresh lemon juice

Pat fish dry. Season with ½ teaspoon salt and ¼ 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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🐟Fish

Cuisine🇫🇷French

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 67 weeks ago

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