Sole Meunière | Seafood Supper Club

Greet the audience and introduce the dish as Sole Meunière.

Mention using wild gray sole caught in the Gulf of Maine, or flounder as an alternative.

Pat the gray sole fillets dry with a paper towel.

Season both sides of the fillets with salt and pepper.

Lightly dust both sides of each fillet with Wondra flour, shaking off any excess.

In a large skillet over medium-high heat, add enough oil to coat the bottom of the pan and test the oil for heat.

Carefully place the fillets in the skillet, avoiding overcrowding; cook in batches if necessary.

Cook the fish for about 2 to 3 minutes on the first side until golden brown, then flip and cook for 1 to 2 minutes on the other side.

Add a couple of knobs of butter to the pan while cooking the fish.

Using a fish spatula, transfer the cooked fish fillets to a plate and tent with foil to keep warm.

In the same pan, toss the vegetables quickly to absorb remaining flavors.

Reduce the heat to medium-low and add butter to the skillet, tipping the pan to melt and foam the butter.

Once the butter is foamy, add chopped parsley, lemon zest, and lemon juice to stop the browning process; stir before removing from heat.

Plate two cooked gray sole fillets on each plate and spoon the lemon butter parsley sauce generously over each fillet.

Arrange the vegetables on the plate and serve immediately.

Equipment Needed

Spice Level:

Dietary