Sole Meuniere

Method

1. Pat the sole fillets completely dry with paper towels and season both sides with salt and pepper, since a dry surface is key to a delicate golden crust.

2. Spread the flour on a shallow plate, then dredge each fillet in the flour and shake off the excess so only a thin, even coating remains.

3. Heat 2 tbsp butter with the oil in a large skillet over medium-high heat until the butter foams; the oil raises the smoke point so the butter does not burn.

4. Lay the fillets in the pan without crowding and cook for 2 to 3 minutes until the underside is golden brown.

5. Gently flip the delicate fillets with a thin spatula and cook 1 to 2 minutes more until the fish is opaque and flakes easily; sole is thin and cooks very fast.

6. Transfer the cooked fillets to warm plates and wipe out the skillet with a paper towel.

7. Return the pan to medium heat and add the remaining 3 tbsp butter, swirling it as it melts.

8. Continue cooking the butter for 2 to 3 minutes until it turns golden brown and smells nutty, which is called brown butter or beurre noisette; watch it closely because it can burn in seconds.

9. Remove the pan from the heat and carefully stir in the lemon juice and parsley, which will bubble up as they hit the hot butter.

10. Spoon the warm brown butter sauce over the fillets immediately.

11. Serve at once with lemon wedges on the side, alongside boiled potatoes or steamed vegetables.

Cooking times vary by equipment -- cook to temperature and to taste.