Sole Meuniere

Fish

INGREDIENTS

2 fillets of Gray Sole
Wondra flour for dusting
Fine sea salt and freshly ground white pepper
2 tablespoons grape seed oil
4 tablespoons unsalted butter, cut into pieces
1 lemon halved
1 tablespoon chopped flat-leafed parsley
Sliced almonds (optional)

DIRECTIONS

1. Dust fish with flour, shaking to remove excess.

2. Season both sides with salt and pepper.

3. Heat oil in a large skillet over medium heat.

4. Add fish and cook until crust is formed, about 5-7 minutes per side.

5. Remove fish to a platter and set aside.

6. Add butter to pan and cook on medium-low heat until melted and foamy.

7. When foam becomes golden, squeeze in lemon juice and whisk together. Add parsley and almonds and season with salt and pepper.

8. Pour the sauce over the fish and serve immediately.