Sole Meuniere sounds fancy, but it could not be easier to make. Mike bought sole at the grocery store last week because it was on sale, so I went looking for a recipe and found this one.
You dredge the fillets in flour, salt, and pepper, then pan fry them in butter and lemon juice. The key part is definitely the butter, which gets browned and more flavorful after a few minutes in the pan.
Sole fillets are huge, but they are also very thin, so they cook quickly.
I can see us making this again next time sole is on sale. It’s not something I would usually look for, but I may have to start.