Entree: French Southern Territories – National Cuisine – Sole Meunière (Pan-fried sole finished in browned butter with lemon and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 sole fillets, approx. 6 oz (170 g) each
- Kosher salt
- Freshly ground black pepper
- 1 cup (120 g) all-purpose flour, for dredging
- 4 tbsp (57 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 lemon, zested and juiced
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 2 tbsp (30 ml) dry white wine (optional)

Instructions

1. Pat the sole fillets dry and season both sides lightly with salt and pepper. Dredge each fillet in flour, shaking off excess.
2. In a large skillet over medium heat, add the olive oil and 2 tbsp (28 g) of the butter. When the butter foams and the pan is hot, add the fillets without crowding; cook 2–3 minutes per side until golden and just cooked through. Transfer to a warm plate.
3. Reduce heat to medium-low, add remaining 2 tbsp (29 g) butter to the pan and let it melt and foam; continue cooking until it smells nutty and turns light brown (beurre noisette). Add the lemon juice, lemon zest and white wine if using, scraping any brown bits from the pan.
4. Remove from heat, stir in chopped parsley, taste and adjust seasoning. Spoon the browned butter sauce over the fillets and serve immediately with lemon wedges.