It made me want to try sole meuniere at the earliest opportunity. I wasn't ambitious enough to attempt a whole sole, so I used fillets instead. It was still delicious, even if the presentation isn't as grandiose as in a proper French restaurant.
- 2 fillets of sole
- 2 1/2 tbsp butter
- 1/2 small lemon, cut lengthwise in half (so 2 quarters)
- about 1/4 cup flour
- chopped parsley to garnish
- salt and pepper, to taste
- Melt 2 tbsp of butter in a pan just large enough to hold both fillets.
- Dry the fish thoroughly and season both sides with salt and pepper. Dredge fish in flour, shaking off excess.
- When the butter has stopped foaming, slide the fillets into the pan, "presentation side" down. Cook until golden brown and crisp, 2-3 minutes.
- Meanwhile, thinly slice one of the lemon quarters on the horizontal (so you get little triangles).
- Flip the fish over and cook another 2-3 minutes, until that side is also golden brown. Turn off the heat.
- Swirl in the remaining 1/2 tbsp of butter, add the lemon slices, and top with parsley. Squeeze lemon juice from the remaining wedge of lemon over both fillets.