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EFK Sole Meunière

A French bistro classic: delicate sole lightly floured, quickly sautéed, and finished with nutty brown butter, lemon, and parsley. The short ingredient list makes careful heat control the key to the dish.

Ingredients

4 boneless skinless sole or flounder fillets, 4 to 6 oz each

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup all-purpose flour

2 tbsp neutral oil

6 tbsp unsalted butter, divided

2 tbsp fresh lemon juice

2 tbsp chopped flat-leaf parsley

1 tbsp capers, drained, optional

Lemon wedges, for serving

Directions

1. Pat the fish very dry and season both sides with salt and pepper. Put the flour in a shallow dish and lightly dredge each fillet, shaking off all excess.

2. Heat the de Buyer 12.5-inch carbon-steel skillet over medium-high heat. Add the oil and 2 tablespoons butter. When the butter foams, add the fish without crowding.

3. Cook 2 to 3 minutes per side, depending on thickness, until lightly golden and the fish reaches 145°F or flakes easily. Transfer to a warm platter.

4. Lower the heat to medium. Add the remaining 4 tablespoons butter and cook until the milk solids turn golden and smell nutty. Remove from the heat and stir in lemon juice, parsley, and capers if using.

5. Spoon the brown-butter sauce over the fish and serve immediately with lemon wedges.

1. Pat the fish very dry and season both sides with salt and pepper. Put the flour in a shallow dish and lightly dredge each fillet, shaking off all excess. 2. Heat the de Buyer 12.5-inch carbon-steel skillet over medium-high heat. Add the oil and 2 tablespoons butter. When the butter foams, add the fish without crowding. 3. Cook 2 to 3 minutes per side, depending on thickness, until lightly golden and the fish reaches 145°F or flakes easily. Transfer to a warm platter. 4. Lower the heat to medium. Add the remaining 4 tablespoons butter and cook until the milk solids turn golden and smell nutty. Remove from the heat and stir in lemon juice, parsley, and capers if using. 5. Spoon the brown-butter sauce over the fish and serve immediately with lemon wedges.