Sole a La Meuniere

• 6 dover sole fillets
• 1 14 teaspoons salt
• 12 teaspoon fresh ground white pepper, plus more to taste
• 34 cup flour (wondra flour is preferable)
• 6 tablespoons olive oil or 6 tablespoons unsalted butter
• 12 tablespoons unsalted butter
• 2 lemons, juice of (1/4 cup)
• 14 cup roughly chopped fresh flat-leaf parsley

1. Preheat the oven to 300F.
2. Dry the sole fillets and season both sides with 3/4 teaspoon of the salt and the white pepper.
3. Place the flour on a plate and season it with a little more salt and white pepper.
4. Dredge the fillets in the flour and shake off the excess.
5. Heat 2 tablespoons of the oil or butter in a large nonstick saute pan over a medium-high flame until hot but not smoking.
6. Add 2 of the fillets and cook until lightly golden on each side, about 3 minutes.
7. Transfer the fillets to a baking sheet and place in the warm oven to keep warm.
8. Wipe out the pan, add 2 more tablespoons of oil or butter to the pan to heat, and repeat with 2 more fillets.
9. Repeat with the remaining 2 fillets.
10. Transfer all the cooked fillets to the oven.
11. Wipe the pan clean and place over a medium flame.
12. Add the 12 tablespoons of butter to the pan and let it melt, foam, subside, begin to bubble again, and turn a nutty brown.
13. Immediately remove from the heat and carefully add the lemon juice, parsley, the remaining 1/2 teaspoon of salt, and several grindings of white pepper to taste.
14. (Be careful, as the butter will most likely spatter angrily when you add the lemon juice.
15. ).
16. Serve the fillets on warm plates and spoon some of the sauce over each one.

salt, fresh ground white pepper, flour, olive oil, unsalted butter, lemons, parsley

Taken from www.food.com/recipe/sole-a-la-meuniere-466032 (may not work)