Sole Meuniere (Sole in Lemon-Butter Sauce)

This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults alike. This is a restaurant-caliber recipe that you truly can prepare in 15 minutes! For fussy eaters, I cut back on the lemon juice a little. I like to serve this with ratatouille. Serve with lemon wedges.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 373 Calories

Ingredients

• ¼ cup butter
• 2 tablespoons butter
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 2 tablespoons coconut oil
• ½ cup flour
• 4 sole fillets

Recipe Instructions

Step 1

Preheat the oven to 250 degrees F (120 degrees C). Place 2 serving plates in the oven to pre-warm.

Step 2

Divide oil between 2 large skillets and heat over medium heat until oil shimmers.

Step 3

While oil is heating, sprinkle salt and pepper over both sides of fillets. Pour flour into a pie plate and dredge fillets on both sides until evenly coated.

Step 4

Add butter evenly to both skillets and swirl to mix with oil. When foam subsides, add fish and cook until golden brown, 2 to 3 minutes per side.

Step 5

Carefully turn fish over and cook until opaque white in the middle and starting to brown on the bottom, 1 to 2 minutes more. Transfer fish to the warmed plate and loosely cover with aluminum foil. Return plates to the oven.

Step 6

Return skillets to medium-high heat. Add butter and cook until golden brown, 1 to 2 minutes. Remove from heat and stir in parsley and lemon juice. Spoon butter sauce over fish.