French Butter Sole Meunière-2

Cooking Steps 1. Thoroughly pat the fish fillets dry and season both sides evenly with sea salt and black pepper. 2. Lightly coat both sides of the fish fillets with a thin layer of all-purpose flour, gently tapping off any excess. 3. Heat a pan and add oil and half of the unsalted butter. Place the fish fillets in the pan and pan-fry over medium heat until golden brown on both sides (about 1.5 to 2 minutes per side). Remove and place on a warm plate. 4. Wipe the pan clean and add the remaining unsalted butter. Heat over medium-low heat until the butter melts and turns a beautiful light brown color, releasing a nutty aroma (becoming browned butter). 5. Remove from heat and quickly add fresh lemon juice and chopped parsley; the sauce will foam slightly. 6. Pour the hot browned lemon butter sauce directly over the fish fillets and enjoy.