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This elegant and buttery French dish features delicate sole fillets lightly dredged in flour and pan-fried to golden perfection, then finished with a nutty brown butter, lemon, and parsley sauce. It’s simple, sophisticated, and absolutely delicious.

🛒 Ingredients (Servings: 2)

• 2 sole fillets
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour, for dredging
• 2 tablespoons vegetable oil
• 4 tablespoons unsalted butter
• Juice of 1 lemon
• 1 tablespoon chopped fresh parsley
• Lemon wedges, for garnish

🍳 Instructions:

1️⃣ Prep the Fillets:
🧂 Pat the sole fillets dry with paper towels. Season both sides with salt and pepper. Lightly dredge each fillet in flour, shaking off any excess.

2️⃣ Pan-Fry the Sole:
🔥 Heat vegetable oil in a large skillet over medium-high heat. Add fillets and cook for 2–3 minutes per side, until golden and cooked through. Carefully transfer to a warm plate.

3️⃣ Make the Meunière Sauce:
🧈 Wipe out the skillet and reduce heat to medium. Add butter and cook until it turns golden brown and smells nutty, about 2 minutes. Remove from heat and stir in lemon juice and chopped parsley.

4️⃣ Plate and Serve:
🍋 Pour the brown butter sauce over the fish. Garnish with lemon wedges and serve immediately.

📦 Amazon Must-Haves to Help You Create the Best Sole Meunière

• 🐟 Fish Turner Spatula – Helps flip delicate fillets with ease.
• 🍳 Nonstick Skillet – Ensures perfect browning without sticking.
• 🥄 Flour Dredging Tray – Keeps your prep station neat while flouring fish.
• 🍋 Citrus Juicer – Extracts every drop of fresh lemon juice.
• 🌿 Herb Scissors – Quickly snip parsley into perfect garnish-sized pieces.
• 🔥 Splatter Guard – Protects your kitchen from oil splatter while pan-frying.

💡 Helpful Tip:

For best results, use clarified butter to cook the fish — it tolerates higher heat without burning and gives a beautifully crisp finish.