Sole in Brown Butter Sauce
Fish
Fish
4 boneless, skinless sole fillets (3-4 oz each)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all-purpose flour, for dredging
2 tablespoons vegetable oil
3 tablespoons unsalted butter
Lemon wedges, for serving
Sauce
1/4 cup unsalted butter, cut into 4 pieces
2 1/2 tablespoons chopped fresh Italian flat leaf parsley
1 teaspoon grated lemon zest
1 1/2 tablespoon fresh lemon juice
Pat fish dry. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, and knock off excess. Set aside.
Heat oil and butter for the fish in a 12-inch heavy skillet over medium-high heat until foam subsides. Add fish and cook, turning halfway through, until browned and cooked through. This will take about 2-3 minutes total. Do not overcook.
Transfer fish to a plate. Discard fat from skillet and reduce heat to medium-low.
Add butter, and cook until browned, about 3-5 minutes. Remove skillet from heat and add parsley, lemon juice, and lemon zest. Stir to combine.
Pour sauce over fish. Serve with lemon wedges.