TOOLS YOU NEED
- Abbio Large Nonstick Skillet
- Cutting board
- Knife
- Silicon Spatula
- Plates
20 minutes
Sole Meuniere (Pan Fried Sole)
Master the classic French dish for a simple dish that will be certain to please.
INGREDIENTS
- 1/2 cup flour
- Kosher salt and freshly ground black pepper
- 4 fresh sole fillets
- 1/2 stick (4 tablespoons) unsalted butter
- 4 tablespoons freshly squeezed lemon juice + zest of 1/2 lemon
- 2 tablespoons fresh parsley
- Salt and freshly ground black pepper
PREP
- Squeeze lemon into bowl and zest 1/2 of one lemon, set aside
- Roughly chop parsley
RECIPE DIRECTIONS
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate.
- Pat the fish dry with paper towels and sprinkle one side with salt.
- Heat butter in Large Abbio Nonstick Skillet over medium heat until it starts to brown.
- Dredge sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes.
- Turn carefully with spatula and cook for 2 minutes on the other side.
- While the second side cooks, add lemon zest and lemon juice to the pan.
- Sprinkle with the parsley, salt, and pepper and serve.
