Creamy French Sole Meunière with Lemon Parsley Butter

Ingredients

Instructions

1. 1 Pat the sole fillets dry with paper towels to remove any excess moisture.
2. 2 On a large plate, mix the sifted flour with salt and freshly ground black pepper.
3. 3 Dredge each fillet in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
4. 4 In a large skillet, heat 4 tablespoons of butter and olive oil over medium-high heat until the butter foams but does not brown.
5. 5 Add the sole fillets to the skillet, cooking for about 2-3 minutes on each side until they are golden brown and cooked through. Transfer the cooked fillets to a warm plate and cover with foil.
6. 6 To make the lemon parsley butter, combine the softened butter, freshly squeezed lemon juice, finely chopped parsley, and grated lemon zest in a small bowl. Mix until well combined.
7. 7 Wipe the skillet clean with a paper towel, then melt the remaining butter over low heat. Pour this melted butter over the warm fillets.
8. 8 Spoon the lemon parsley butter over the cooked sole fillets, allowing it to melt slightly.
9. 9 Serve the sole meunière immediately with a sprinkle of freshly chopped parsley for garnish.