Sole Meunière

• 0.25 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 fresh sole fillets
• 3 Tbsp. unsalted butter
• 0.5 tsp. grated lemon zest
• 3 Tbsp. freshly squeezed lemon juice
• 2 tsp. minced fresh parsley

Set your oven to "Keep Warm", or pre-heat your oven to 170°F and warm two dinner plates in it.

Combine the flour, 1 tsp. salt, and 0.5 tsp. pepper in a large shallow plate. Pat the sole fillets dry with paper towels.

Heat 2 Tbsp. of butter in a large sauté pan over medium heat until it starts to brown.

Dredge the sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a spatula and cook for 2 minutes on the other side.

While the second side cooks, add the lemon zest and lemon juice to the pan.

Carefully remove the fish filets from the pan to the heated plates and pour the sauce over them. Sprinkle with the parsley, salt, and pepper and serve immediately.