Sole Meunière

🔥 Prep

• Pat the 2 sole fillets dry with paper towels and lightly season with salt and pepper (optional).
• Measure out 50 g of all‑purpose flour onto a shallow plate for dredging.
• Zest and juice the 1 lemon; set the juice aside and keep the zest for garnish if desired.
• Chop 1 tbsp of fresh parsley finely.

🔥 Cook

• 1. Dredge each sole fillet in the measured 50 g flour, shaking off any excess.
• 2. Heat 25 g of the butter in a large skillet over medium-high heat until it begins to foam and turns light golden.
• 3. Place the floured fillets in the skillet and cook for 2‑3 minutes on the first side without moving, until the underside is crisp and golden.
• 4. Flip the fillets and cook another 2‑3 minutes until the second side is golden and the fish is just cooked through.
• 5. Transfer the cooked sole to a warm plate and tent loosely with foil to keep warm.
• 6. Reduce the heat to low, add the remaining 25 g of butter to the same skillet, and let it melt.
• 7. Immediately pour in the reserved lemon juice, swirling the pan to combine; cook for 30 seconds to slightly reduce.
• 8. Stir in the chopped parsley and, if using, the lemon zest; cook for 15 seconds until fragrant.
• 9. Spoon the hot lemon‑butter parsley sauce over the sole fillets, ensuring they are well coated.

🔥 Serve

• Arrange the sole meunière on individual plates, drizzling any remaining pan sauce over the top.
• Garnish with an extra sprinkle of chopped parsley and a thin lemon wedge on the side.
• Serve immediately with simple sides such as steamed new potatoes, buttered green beans, or a light mixed green salad dressed with vinaigrette.