- 2 tablespoons coconut oil
- salt and ground black pepper to taste
- 4 sole fillets
- 1/2 cup flour
- 2 tablespoons butter
- Sauce:
- 1/4 cup butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Preheat the oven to 250 degrees F (120 degrees C). Place 2 serving plates in the oven to pre-warm.
- Divide oil between 2 large skillets and heat over medium heat until oil shimmers.
- While oil is heating, sprinkle salt and pepper over both sides of fillets. Pour flour into a pie plate and dredge fillets on both sides until evenly coated.
- Add butter evenly to both skillets and swirl to mix with oil. When foam subsides, add fish and cook until golden brown, 2 to 3 minutes per side.
- Carefully turn fish over and cook until opaque white in the middle and starting to brown on the bottom, 1 to 2 minutes more. Transfer fish to the warmed plate and loosely cover with aluminum foil. Return plates to the oven.
- Return skillets to medium-high heat. Add butter and cook until golden brown, 1 to 2 minutes. Remove from heat and stir in parsley and lemon juice. Spoon butter sauce over fish.
05/17/2019
recipepes.com
sole meuniere (sole in lemon-butter sauce), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
