Sole Meuniere

Ingredients

• 4 sole fillets (6 oz each), skin removed
• 1 cup whole milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 6 tablespoons unsalted butter, divided
• 2 tablespoons vegetable oil
• 2 lemons, juiced
• 3 tablespoons fresh parsley, finely chopped
• Lemon wedges for serving

Instructions

1. Pat sole fillets dry and soak in milk for 10 minutes to remove any fishy taste.
2. Season flour with salt and white pepper in a shallow dish.
3. Remove sole from milk and dredge each fillet in seasoned flour, shaking off excess.
4. Heat 2 tablespoons butter and oil in a large skillet over medium-high heat until butter begins to foam.
5. Carefully place sole fillets in pan and cook for 2-3 minutes until golden brown.
6. Flip fillets gently and cook another 2-3 minutes until second side is golden and fish flakes easily.
7. Transfer sole to warmed serving plates and tent with foil.
8. Add remaining 4 tablespoons butter to the same pan and cook until it turns golden brown and smells nutty, about 2 minutes.
9. Remove from heat and immediately add lemon juice and parsley to the brown butter.
10. Pour the brown butter sauce over the sole fillets and serve immediately with lemon wedges.