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Sole Meuniere

I've been a little mesmerized recently by Julia Child's French Cooking. This is the dish that made her fall in love with French cooking. As I came across this simple recipe online, I realized it's quite similar to the fish my Mama Tica used to make me in Costa Rica.

The difference is - this fish emphasizes butter, butter, and yes, butter.

- 1/2 cup all purpose flour
- 6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
- kosher salt (to taste)
- fresh ground black pepper
- 4 tablespoons clarified butter
- 4 tablespoons unsalted butter, diced, at room temperature
- 4 tablespoons minced parsley
- 1 lemon, cut into wedges, for serving

1. Heat oven to 200 degrees and place large baking sheet inside
2. Place flour onto large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
3. In a large skillet over medium-high heat, heat 2 tablespoons clarified butter into bubbling. Plac…

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