Sole Meuniere

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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.

*edit - I made this the other night with tilapia and it still turned out well! I think you can use any white, mild tasting fish. This recipe takes less than 10-15 minutes to make and is extremely elegant. Perfect for a weeknight meal!

Ingredients
- all purpose flour
- boneless sole or other thin fish fillets, patted dry
- kosher salt (to taste)
- fresh ground black pepper
- butter
- 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. Place half of the fish fillets in the pan and cook until just done, 2-3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm.
4. Add 2 more tablespoons clarified butter to the skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
5. Arrange fish on warm serving platter. Top with parsley. In a reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1-2 minutes, then pour evenly over fillets.
6. Serve immediately, with lemon wedges on the side.

**ALTERNATIVE RECIPE
1. Salt and pepper sole fish
2. Dredge in flour, shake off excess.
3. Add butter (ideally clarified butter so it doesn't burn but any butter will do) to the pan.
4. Add fish and fry until done. Remove fish.
5. Add more butter. Squeeze some lemon juice into the pan. Optional - can add capers as well. Add butter/lemon to taste.
6. Pour sauce over the fish. Top with minced parsley.


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