Sole Meunière

Ingredients

• 1.25 pounds sole fillets – patted dry
• 1 teaspoons kosher salt
• 0.5 teaspoons black pepper – freshly ground
• 0.5 cups all-purpose flour – for dredging
• 1 tablespoons grapeseed oil
• 10 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley – finely chopped
• lemon – wedges (for serving)

Instructions

1. Pat the sole fillets dry, then season both sides evenly with the kosher salt and black pepper.
2. Put the all-purpose flour in a shallow dish. Dredge each fillet lightly, shaking off excess so only a thin dusting remains.
3. Heat a 12-inch skillet over medium-high heat until hot. Add the grapeseed oil and 2 tablespoons of the unsalted butter; when the butter foams, add two fillets. Sauté until lightly golden and the fish turns just opaque at the edges and releases easily, 2–3 minutes. Carefully flip and cook 1–2 minutes more until just opaque and flakes when nudged.
4. Transfer the cooked fillets to a warm platter. Add another 2 tablespoons unsalted butter to the skillet if needed and repeat with the remaining fillets, 3–5 minutes total. Transfer to the platter.
5. Pour off any dark fat and quickly wipe the skillet. Return the skillet to medium heat and add the remaining 6 tablespoons unsalted butter. Cook, swirling, until the butter foams, then turns deep hazelnut brown with a nutty aroma, 2–3 minutes.
6. Remove the skillet from heat and immediately stir in the fresh lemon juice and fresh parsley. Swirl to combine, then spoon the hot brown-butter sauce over the fish.
7. Serve at once with lemon wedges.