Sole Meuniere

French · 20 min · Fish · pescatarian, keto, low-carb, high-protein

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Ingredients

• 4 (5 oz each) sole fillets
• 1/2 cup all-purpose flour
• 5 tbsp unsalted butter
• 1 lemon
• 3 tbsp chopped fresh parsley
• 1 tbsp vegetable oil
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper

Method

1. Season the sole and dredge lightly in flour, shaking off the excess.
2. Heat the oil with 1 tablespoon butter in a large skillet over medium-high heat.
3. Cook the fillets for about 2 minutes per side until golden, then transfer to warm plates.
4. Wipe the pan, add the remaining butter, and cook until it turns nutty brown.
5. Off the heat stir in lemon juice and parsley, then spoon the brown butter sauce over the fish.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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