Meunier sole

Ingredients:

• 0.5 cups flour
• 4 fresh flounder fillets, 100-120 g each
• 6 tablespoons unsalted butter
• 1 tsp. grated lemon zest
• 6 tbsp freshly squeezed lemon juice (3 lemons)
• 1 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 95°C. Prepare 2 ovenproof plates.
2. In a large shallow bowl, combine flour, 2 teaspoons salt, and 1 teaspoon black pepper. Pat the flounder fillets dry with paper towels and sprinkle one side with salt.
3. In a large (12-inch) skillet, heat 3 tablespoons of butter over medium heat until browned. Dredge 2 flounder fillets in the flour mixture on both sides and add them to the hot oil. Reduce heat to medium-low and fry the fish for 2 minutes. Carefully flip with a metal spatula and fry for another 2 minutes on the other side. While the fish is frying on the other side, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the skillet. Carefully transfer the fish fillets to ovenproof plates and spoon the sauce from the skillet over them. Keep the cooked fish in the warm oven while you fry the remaining 2 fillets. Once fried, transfer them to the same plates. Sprinkle with parsley, salt, and black pepper and serve immediately.