𝑺𝒐𝒍𝒆 𝑴𝒆𝒖𝒏𝒊𝒆𝒓𝒆

1. Prepare the fish: Pat the sole fillets dry with paper towels. In a shallow dish, mix the flour, salt, and black pepper. Dredge each fillet in the flour mixture, shaking off any excess.

2. Heat the butter and oil: In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat until the butter is melted and begins to foam.

3. Cook the fillets: Place 2 fillets in the skillet and cook for about 2-3 minutes per side, or until the fish is golden brown and flakes easily with a fork. Transfer the cooked fillets to a plate and keep warm. Repeat with the remaining fillets, adding more butter and oil as needed.

4. Make the sauce: Once all the fillets are cooked, add the lemon juice to the skillet, scraping up any browned bits from the bottom of the pan. Stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.

5. Serve: Pour the lemon-butter sauce over the cooked sole fillets. Garnish with chopped parsley and lemon slices.

6. Enjoy: Serve your Sole Meunière immediately with a side of vegetables or rice.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Calorie Count per serving: 350 kcal Serving Size: 4 servings