Classic Sole Meunière (Lemony Brown Butter Sauce)

written by The Recipe Exchange | June 13, 2020

Ingredients

2 sole or flounder fillets (about 150-180g each)
1/4 cup flour (30g)
Salt and pepper to taste
4 tbsp butter (56g)
1 tbsp lemon juice (15ml)
1 tbsp chopped parsley
1 tbsp capers (optional)

Directions

Prepare the Fish. Pat fillets dry and season with salt and pepper.

Coat with Flour. Lightly dredge fish in flour and shake off excess.

Heat Butter. Melt 2 tablespoons of butter in a skillet over medium heat.

Cook First Side. Place fish in pan and cook until golden, about 2–3 minutes.

Flip Fish. Turn gently and cook another 1–2 minutes until done.

Remove Fish. Transfer to a warm plate.

Make Brown Butter. Add remaining butter and cook until golden brown.

Add Lemon Juice. Stir in lemon juice and capers carefully.

Finish with Parsley. Add parsley and mix well.

Serve Immediately. Pour sauce over fish and enjoy warm.