Julia Child Sole Meunière, #mediterraneanfood #mediterraneanrecipe #juliachild #frenchcooking

Rinse the sole fillets under cold water and pat them dry with paper towels.

Season both sides of the fillets with salt and black pepper.

Dredge the fillets in all-purpose flour, shaking off any excess flour.

In a large skillet, melt the butter over medium heat until it starts to foam.

Add the sole fillets to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.

Remove the fillets from the skillet and place them on a serving plate.

Add the lemon juice to the skillet and stir to combine with the remaining butter.

Pour the lemon-butter sauce over the sole fillets.

Garnish with chopped parsley before serving.

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