Easy Sole Meuniere (barefoot Contessa)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/2 cup all-purpose flour
• kosher salt & freshly ground black pepper
• 4 fresh sole fillets, 3 to 4 ounces each
• 6 tablespoons unsalted butter
• 1 teaspoon grated lemon zest
• 6 tablespoons fresh lemon juice (3 lemons)
• 1 tablespoon minced fresh parsley

Recipe

• 1 preheat the oven to 200 degrees f.
• 2 have 2 heat-proof dinner plates ready.
• 3 combine the flour, 1 teaspoon salt, and 1 teaspoon pepper in a large shallow plate.
• 4 pat the sole fillets dry with paper towels and sprinkle one side with salt.
• 5 heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown.
• 6 dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter.
• 7 lower the heat to medium-low and cook for 2 minutes. turn carefully with a metal spatula and cook for 2 minutes on the other side.
• 8 while the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
• 9 carefully put the fish filets on the ovenproof plates and pour the sauce over them.
• 10 keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets.
• 11 when they're done, add the cooked fillets to the plates in the oven. sprinkle with the parsley, salt, and pepper and serve immediately.