Sole Meunière: Sole in Lemon Butter Sauce

Enjoy a classic French dish at home with this easy Sole Meunière recipe. Tender sole fillets are cooked in a simple lemon butter sauce, resulting in a delicate and flavorful seafood dish. Serve with fresh herbs and a squeeze of lemon for an elegant and satisfying meal.

Ingredients

• 4 sole fillets
• ½ cup all-purpose flour
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Directions

1. Preheat the oven to 200°F to keep the cooked sole warm while preparing the sauce.
2. Pat the sole fillets dry with paper towels and season with salt and pepper.
3. Dredge the fillets in flour, shaking off any excess.
4. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
5. Add 2 sole fillets to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Transfer the cooked fillets to a baking sheet and keep warm in the preheated oven.
7. Repeat the cooking process with the remaining butter and sole fillets.
8. Once all the fillets are cooked, reduce the heat to medium-low and add the lemon juice to the skillet.
9. Scrape the bottom of the skillet to release any browned bits, and cook for 1 minute.
10. Remove the skillet from heat and stir in the chopped parsley.
11. Place the cooked sole fillets on serving plates and drizzle the lemon butter sauce over them.
12. Garnish with additional parsley and serve with lemon wedges.

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