Creamy French Sole Meunière with Lemon Parsley Butter

Ingredients

• 4 fillets sole, skinless
• 2 cups flour, sifted
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 8 tablespoons unsalted butter, divided
• 2 tablespoons olive oil

• 4 tablespoons unsalted butter, softened
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons parsley, finely chopped
• 1 teaspoon lemon zest, grated

Method

1. 01
   Pat the sole fillets dry with paper towels to remove any excess moisture.
2. 02
   On a large plate, mix the sifted flour with salt and freshly ground black pepper.
3. 03
   Dredge each fillet in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
4. 04
   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. 05
   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. 06
   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. 07
   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. 08
   Spoon the lemon parsley butter over the cooked sole fillets, allowing it to melt slightly.
9. 09
   Serve the sole meunière immediately with a sprinkle of freshly chopped parsley for garnish.