Sole Meuniere

I was meaning to post this recipe after I watched Julie & Julia but got lazy and was unable to do so. Hahahah. Now that I am making this again for dinner, plus I've got the time, here I am posting the recipe!

Sole Meuniere

Ingredients
4 sole fillets, skinned
6 tbsp unsalted butter
1 cup flour
1 lemon juice plus lemon zest
Salt
Fresh black pepper
Finely chopped flat leaf parsley or parsley flakes

• Season fillets with salt and pepper. 
• Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.
• In a large skillet, melt 3 tablespoons of butter. 
• Once the butter starts to brown (but not yet, and bubbles form slowly instead of fast), add a sole fillet, two if the skillet is large enough. 
• Cook over medium / high heat for 3-5 minutes. 
• Turn the fish carefully. 
• Add half of your lemon juice and 1/2 tsp. lemon zest to the pan. Cook fish an additional 2 minutes.
• Set aside cooked fillets and keep them warm. Do this for the rest of the fillets. 
• Melt the remaining butter in the skillet. When brown, remove from heat and pour over the sole fillets.

To serve, sprinkle with parsley, salt and pepper. Garnish with lemon slices. Serve immediately.

Sole Meuniere is excellent in combination with potatoes or rice.

Wine Suggestion: Dry white wine or Reisling.