Sole Meuniere

Ingredients

Prep

• Lemons - zest to yield 1 tsp, juice to yield 6 tbl
• Parsley - mince to yield 1 tbl — precision is optional right up until it absolutely is not.

Instructions

Preheat the oven to 200 degrees. Have 2 heat-proof dinner plates ready. Combine the flour, 2 tsp salt and 1 tsp pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt. Heat 3 tbl of the butter in a large saute pan over medium heat until it starts to brown. Dredge 2 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, while acting like this outcome was inevitable. Turn carefully with a metal spatula and cook for 2 minutes on the other side, like a person who has absolutely never panicked over onions. While the second side cooks, add 1/2 tsp of the lemon zest and 3 tbl of the lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with parsley, salt and pepper to taste and serve immediately.