Sole Meunière

Ingredients:

2 - 6 ounce portions of Petrale Sole*
All-Purpose Flour for dusting
Salt and white pepper
2 Tbs clarified butter*
2 Tbs unsalted butter, room temp
1 Tbs finely chopped parsley
1 Tbs capers, drained
1 lemon, cut into wedges for serving

*available at Osprey Seafood Market

Instructions:

• Season the fish on both sides with salt and white pepper.

• Lightly dredge in the flour, shaking off the excess.

• In a large pan (preferably non-stick), heat the clarified butter until bubbling.

• Add the fish, being careful not to crowd the pan.

• Cook about 2-3 minutes per side and flip over. Remove to warm serving platter and arrange for serving.

• Return the pan to the heat and add the room temp butter and cook until bubbling and golden. This will begin to smell nutty. Immediately add the capers and parsley and pour over the fish.

• Serve with lemon wedges on the side.

• Pairs perfectly with mashed potatoes and sautéed green beans.