Sole Meunière: The Quintessential French Fish Delight

1.Pat the sole fillets dry with paper towels to remove excess moisture. Season both sides with salt and black pepper.

2.Spread the flour on a large plate. Dredge each sole fillet in the flour, shaking off any excess.

3.In a large skillet, heat the olive oil over medium-high heat. Add 2 tablespoons of butter and allow it to melt and foam.

4.Once the butter has stopped foaming, carefully place the sole fillets in the skillet. Cook for 2-3 minutes on each side, or until the fish is golden brown and cooked through. Transfer the cooked fillets to a warm serving platter.

5.Wipe the skillet clean with a paper towel. Add the remaining 2 tablespoons of butter to the skillet and melt it over medium heat until it turns a light brown color, creating a nutty aroma.

6.Squeeze the juice of half a lemon into the browned butter, stirring to combine. Pour this sauce over the cooked sole fillets.

7.Garnish the fillets with chopped parsley and serve immediately with lemon wedges on the side.