Sole Meunière

Ingredients

4 (8 ounces) sole fillets

salt and freshly ground black pepper

4 tablespoons clarified butter

1 cup flour

4 tablespoons finely chopped parsley

4 tablespoons fresh butter

2 tablespoons fresh lemon juice

2 tablespoons drained brined capers, minced

lemon slices, for garnish

Preparation

Season fillets with salt and pepper.

Heat 2 tablespoons clarified butter in each of 2 large saute pans.

Dredge fillets in flour, shaking off any excess. Saute fillets in a saucepans over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter; sprinkle with parsley. Cover with foil.

Discard remaining butter from one of the skillets and add the fresh butter; heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

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About

Oysters and sole meunière are what purportedly inspired Julia Child to become a chef. This version is from the Food network. Serve with rice, potatoes, and a good wine.