Sole Meunière Recipe

In a wide, shallow bowl or platter, spread flour in an even layer. Line a rimmed baking sheet with parchment paper. Season fish fillets all over with salt. Working with one piece of fish at a time, dredge fillets in flour, shaking off excess. Transfer to prepared baking sheet. Serious Eats / Amanda Suarez Working in two or more batches so that you can comfortably fit the fillets in one layer without crowding, heat 2 tablespoons (30g) clarified butter in a large nonstick skillet over medium-high heat until shimmering. Add fish, presentation side down, and cook until well browned on on first side, 3 to 4 minutes (it's okay if the fillets are mostly cooked through at this point). Using two spatulas, if necessary, carefully flip each fillet and continue cooking until just cooked through and flesh is opaque throughout, 30 seconds to 1 minute. Carefully transfer fish, well-browned side up, to a serving platter or plates and keep warm. Repeat with remaining fillets and clarified butter, using 2 tablespoons of clarified butter per batch. Serious Eats / Amanda Suarez Wipe out skillet. Add unsalted butter to skillet, set over medium-high heat and cook until butter is melted and foamy. Continue to cook, swirling pan, until milk solids in butter turn a deep hazelnut brown, 1 to 2 minutes longer. Serious Eats / Amanda Suarez While butter is browning, squeeze lemon juice all over fish, then sprinkle all over with parsley. Serious Eats / Amanda Suarez When butter is browned, immediately spoon it all over the fish; it should bubble and foam as soon as it hits the fish (this is very fun to do tableside for your guests and adds to the experience). Serve immediately with additional lemon on the side. Serious Eats / Amanda Suarez