Julia Child's Sole Meuniere

Ingredients

• 4-6 fillets of sole boneless and skinless
• Salt and pepper to taste
• ½ cup all-purpose flour
• 3 tablespoons clarified butter or ghee
• 2 tablespoons unsalted butter
• ½ lemon juiced
• 2-3 tablespoons capers
• 2-3 tablespoons fresh parsley hard stems removed, leaves finely chopped

Steps

1. Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper. Lightly dredge fillets in flour, shaking off any excess

2. Bring a wide skillet to medium heat and add clarified butter.

3. Place fillets in, not overcrowding the pan, about 2 fillets per skillet and brown on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.

4. Remove fish to a platter and in the same skillet, melt butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.

5. Spoon lemon caper sauce over fish and serve immediately.