The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

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INGREDIENTS

1/2 cup all-purpose flour
6 4-ounce skinless ; boneless sole or other thin fish fillets, patted dry
Kosher salt ; to taste
Freshly ground white or black pepper ; to taste
4 tablespoons clarified butter
4 tablespoons unsalted butter ; diced, at room temperature
3 tablespoons minced parsley
1 lemon ; cut into wedges, for serving

servings

INSTRUCTIONS

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NOTES

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Sole Meunière

1/2 cup all-purpose flour 
  6 4-ounce skinless boneless sole or other thin fish fillets, patted dry
  Kosher salt to taste
  Freshly ground white or black pepper to taste
4 tablespoons clarified butter 
4 tablespoons unsalted butter diced, at room temperature
3 tablespoons minced parsley 
1  lemon cut into wedges, for serving

[
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside."
  },
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess."
  },
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet."
  },
  {
    "@context": "http://schema.org",
    "@type": "HowToStep",
    "text": "Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side."
  }
]

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Nutrition

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Serving Size: 1 serving (41g)
Recipe Makes: 6 servings

Calories: 128
Calories from Fat: 88 (69%)

Amt Per Serving		% DV

	Total Fat 9.8g	13 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 25.4mg		8 %
Sodium 176.9mg		6 %
Potassium 72.3mg		2 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 8.7g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 128

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