Sole Meuniere

Ingredients

• 4 sole fillets (gray, Dover or lemon), 6 to 8 ounces each
• Kosher salt and freshly ground black pepper
• ½ cup flour
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped parsley
• Lemon wedges for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    410 calories; 28 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 26 grams protein; 135 milligrams cholesterol; 591 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Season fillets generously with salt and pepper and dredge them in flour. Place 2 large skillets over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil to each one. When hot, add 2 fillets to each pan and cook, turning once, until the fish is golden and just cooked through, about 5 minutes.
2. Transfer fish to dinner plates and keep warm. Return the pans to low heat and whisk 1 tablespoon of the remaining butter into each one. Add 1 tablespoon of lemon juice and 1 tablespoon of parsley to each pan and cook for 30 seconds. Spoon the sauce over the fillets and serve immediately with lemon wedges.

10 minutes