Sautéed Flatfish or Other White Fillets Recipe
This classic preparation for fillets of flatfish (“sole meunière”) works equally well for any thin fillets. Note that this is for two people; if there is a disadvantage to this recipe, it is that the thinness of the fillets makes pan‐cooking difficult—they simply take up too much room. Cook in batches if you're going to double the recipe. And serve the fish hot, hot, hot.
About 1/2 to 3/4 pounds of fillets of flounder, sole, cut about 1/4 inch thick, scaled or skinned
Salt and freshly ground black pepper to taste
1 tablespoon of Extra‐virgin olive oil
4 tablespoons of (1/2 stick) butter
Flour for dredging
2 tablespoons of Freshly squeezed lemon juice
Minced fresh parsley leaves for garnish
Heat two dinner plates in a 200*F oven. Season the fillets with salt and pepper.
Heat a large skillet, preferably non‐stick, over medium‐high heat for 2 or 3 minutes. Add the oil and half the butter. When the butter foam subsides, dredge the fillets, one by one, in the flour, shaking off any excess, and add them to the pan. Raise the heat to high and cook the fillets until golden on each side, 4 to 5 minutes total. Remove to the warm serving plates.
Turn the heat to medium and add the remaining butter to the pan. Cook until the butter foams, a minute or two. Add the lemon juice, and cook, stirring and scraping the bottom of the pan, for about 15 seconds. Pour the sauce over the fillets.
Garnish and serve immediately with the lemon wedges.
