Try your hand at Sole Meunière, a classic French dish. "Meunière" means "miller's wife," referring to its unelaborate rustic nature.
There are two primary ways to prepare the fish. One is by sautéing—first dredging the fish in seasoned flour and then cooking in a hot sauté pan with a small amount of clarified butter. The alternative method is to fry the floured fish.
Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some chefs have been known to include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock.
Ingredients:
Sole fillets
Extra-virgin olive oil
Kosher salt
All-purpose flour
Butter
Fresh thyme
Lemon juice
Fresh flat-leaf parsley