Sole Meuniere

You had no idea fish could be this easy! Honestly, I can't wait to experiment with this one...adding harissa paste or adding garlic and fresh breadcrumbs....when using just butter, lemon, and capers, it's a classic dish for all seasons. 

Sole Meuniere

Ingredients:
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
3 tablespoons unsalted butter, plus more for the sauce if needed
juice of 2 lemons 1-2 tablespooons white wine (optional)
1 tablespoon capers, drained (optional)

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate.

Heat 1.5 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge sole fillets in the seasoned flour on both sides, lightly pressing the fish into the flour. Then shake off excess flour. Place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add lemon zest, if using, and squeeze half to a full lemon over the fillets.

When the fillets are done, remove them to a warm plate. To make the sauce, keep the heat on medium low and add capers and/or white wine. Add more lemon juice and butter to taste. Season with salt and pepper.

Carefully put the fish filets on the ovenproof plates. Keep the cooked fillets warm in the oven while you repeat the process with the remaining fillets.