The movie Julie and Julia comes to mind while making this dish. Julia and Paul Child arrive in France and their first meal there consisted of oysters, sole meuniere and fromage. While describing their experience she said, “Paul and I floated out the door into the brillant sunshine and cool air. Our first lunch together in France had been absolute perfection. It was the most exciting meal of my life.” From My Life in France by Julia Child and Alex Prud’homme, pages 17 and 18.
The romance of French cooking is intoxicating and knowing that this dish was one that made Julia fall in love with cooking meant I must try it. Fish. Butter. Lemons. Parsley. You know it’s going to be tasty. Enjoy!
1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.