Sole Meuniere

Method

1. 01

   Step 1

   Pat fish dry and season with salt and pepper. Dredge lightly in flour and shake off excess.

2. 02

   Step 2

   Heat oil with 25 g butter in a wide skillet over medium-high heat.

3. 03

   Step 3

   Cook fish in batches for 2–3 minutes per side, depending on thickness, until it reaches 63°C; transfer to warm plates.

4. 04

   Step 4

   Wipe away burnt flour from the pan. Add remaining butter and heat until golden and nutty.

5. 05

   Step 5

   Remove from heat, add lemon juice and parsley carefully, and spoon over fish.