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Sole Meuniere

4 Sole fillets; (4-ounce)
2 tb All-purpose flour
1/2 Stick plus 1 tablespoon unsalted butter; (1/4 cup)
1 1/2 ts Fresh lemon juice
1/4 ts Salt
1 tb Chopped fresh flat-leafed parsley leaves


Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and cook fish 3 minutes each side, or until just cooked through.

Reduce heat to moderately low. Cut remaining butter into pieces and add to skillet. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam). Serve sole fillets with butter.

Yield: 4 servings


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