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

Pre-heat your oven to 170F 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 saute 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 put the fish filets on heated plates and pour the sauce over them. Sprinkle with the parsley, salt, and pepper and serve immediately.