Classic Sole Meunière

Recipe here.

This is one of my favorite “fancy restaurant” meals, but I’ve never attempted it at home before.  I’m SO glad that I did, because it was super easy and VERY delicious.  I think that the recipe’s suggestion to buy a couple of extra fillets is a good one, because it does take a tiny bit of practice to get the knack for how long it takes to cook each fillet and for how to turn it.  The sole fillets are VERY fragile and have a tendency to fall apart when you flip them, but even if they do, they’re still delicious, and it shouldn’t take you more than two or three “practice fillets” before you’re flipping like a pro.  You definitely need to have the butter, lemon juice and parsley measured out and ready to go, because when you need each addition, you need it NOW and there’s no time to chop parsley or squeeze lemons.

We served this with some sauteed spinach and basmati rice.  We added a bit of sauteed shallot, chopped parsley and toasted, chopped pecans to the rice and finished it with a tiny bit of butter after it was cooked.

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