My husband and I had the loveliest honeymoon in Paris last August. One of the things I was dying to eat while I was there was sole meuniere. I did, and it was delicious - totally lived up to my expectations.
The other day I was feeling particularly nostalgic for Paris, so I decided what better way to transport myself there than through this amazing dish? I ventured over to the butcher shop where I've been buying fish these days - no sole. Rats. I decided to go with halibut in lieu of the sole, but you could substitute just about any mild white fish fillet and it would still be delicious.
I used Ina Garten's recipe from Back to Basics - I cut it in half even though she says it serves 2 people. It was plenty of food for the two of us. Serve with some good bread to mop up all that delicious buttery sauce.
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 sole fillets (or any mild white fish, such as halibut)
3 TBSP unsalted butter
1/2 tsp grated lemon zest
3 TBSP freshly squeezed lemon juice (about 2 lemons)
1 TBSP minced fresh parsley
Combine the flour, 1 tsp salt, 1/2 tsp pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side of each fillet with salt.
Heat the butter in a large saute pan over medium heat until it starts to brown. Dredge the sole fillets in the seasoned flour on both sides, shake off the excess, and place in the hot butter in the pan. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add the lemon zest and lemon juice to the pan. Carefully remove from the pan to a plate and sprinkle with parsley. Serve immediately!