Sole Meunière

Ready in a mere 20 minutes, this sole meunière recipe highlights the fish's delicate texture and flavor.

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Step 1

Heat your oven on the “keep warm” setting (150 degrees F).

Step 2

Season both sides of the fish with kosher salt, black pepper, and garlic powder. Sprinkle 2 tablespoons of almond flour on each fillet, 1 tablespoon per side, and use your hand to gently spread to coat.

Step 3

In a 12-inch nonstick skillet over medium-high heat, heat the clarified butter. Swirl to coat. Place the fish pieces in the skillet. Cook until just done, about 2 minutes per side. Lower heat to medium if the pan overheats. Transfer the cooked fish to oven-safe plates and keep them in the warm oven.

Step 4

Carefully wipe the skillet clean with paper towels. Add the butter. Heat at medium-high heat, swirling to melt. Cook until the butter starts to brown, about 1 minute, Immediately remove the skillet from the heat. Stir in the lemon juice.

Step 5

Remove the plates from the oven. Pour the butter-lemon sauce over the fish pieces and sprinkle them with parsley. Serve immediately.

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