Sole Meuniere Recipe

Instructions

1. Preparation: Pat the Grey Sole fillets dry with paper towels. Season both sides with salt and pepper.
2. Dredging: Lightly dust both sides of each fillet with Wondra flour, shaking off any excess. This will help create a golden-brown crust when cooking.

Cooking the Sole

3. Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
4. Once the oil is hot, carefully place the fillets in the skillet, presentation side down. Be careful not to overcrowd the pan; you may need to cook the fish in batches.
5. Cook the fish for about 2-3 minutes on the first side, or until golden brown and cooked through. Cook for 1 minute or less on the second side. 
6. Carefully transfer the cooked fillets using a fish spatula (to avoid breaking the fillet) to a plate and tent with foil to keep warm.

Making the Meuniere Sauce

7. In the same skillet, reduce the heat to medium-low and add the butter. Tip the pan to pool the butter on one side. Allow it to melt and begin to foam up to a “froth”.
8. Once the butter is foamy, while keeping the pan tipped to once side, add the chopped parsley, lemon zest, and lemon juice.
9. Allow to cook for 15 seconds and remove from the heat.

Plating

10. Arrange two cooked Grey Sole fillets on each plate and spoon the sauce over top each fillet. Garnish with more fresh parsley and a lemon wedge. Serve with boiled mini potatoes and steamed asparagus.
11. Be sure to serve and eat immediately.