Sole Meunière

Recipe Ingredients

1		Lemon - halved crosswise
2		Sole fillets - (abt 6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	20g / 0.7oz	All-purpose flour
1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Unsalted butter
1 tablespoon	15ml	Chopped flat-leaf parsley

Recipe Instructions

Cut 1 lemon half into 4 very thin slices; set aside, along with the uncut half. Season the sole with salt and pepper. Dredge fillets in the flour, shaking off any excess.

Heat the oil and 2 tablespoons butter in a nonstick skillet over medium heat. When the butter stops foaming, add the fish. Cook, turning once, until golden and cooked through, about 5 minutes. Transfer fish to dinner plates.

To make the sauce, lower heat and swirl in the remaining butter and the juice squeezed from the uncut lemon half. Add the reserved lemon slices, season with salt and pepper and sprinkle with parsley. Spoon over the sole.

This recipe yields 2 servings.

Per serving: 449 calories, 19g carbohydrates, 35g protein, 26g fat, 137mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-26-2000

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