• 1 package frozen sole fillets, thawed
• 2/3 cup flour
• 1 sprig rosemary
• 1.5 tablespoons olive oil
• 3 tablespoons butter
• Juice of 2 lemons

Sole Meuniere (Serves 3; approx. .81/serving)

Preparation:

Sole Meuniere Recipe

1. Combine the flour and rosemary in a bowl. You may add some kosher salt if desired, but it isn’t necessary. Mix it up with your fingers.
2. Dredge the sole fillets in the flour.
3. Warm the olive oil in the skillet over medium-high heat.
4. Add the fish fillets in a single layer. If there is not room for all of your fillets in a single layer, work in batches.
5. Fry the fish until the outside is golden brown and crispy; flip and repeat for the other side. This happens quickly, so don’t get distracted!
6. Evacuate the cooked fish to a plate. Cover with foil or another plate to keep warm, because cold fried fish is nasty.
7. Reduce the heat to medium and add the butter.
8. Melt the butter in the pan and then add the lemon juice. Be very careful here! I have actually had the lemon juice ignite when I did this once. Who knew that lemon juice would be flammable? Fortunately no harm came of it, but keep a lid handy just in case.
9. Cook the lemon-butter mixture for a few moments until the lemon is completely incorporated.
10. Pour the sauce over the fish fillets. Serve immediately.

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