Sole Meunière (Soy-Free)

Ingredients

• 4 Sole fillets
• 1/4 cup Gluten-free all-purpose flour
• 4 tbsp Butter
• 2 tbsp Lemon juice
• 2 tbsp Fresh parsley
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Take the 4 sole fillets. Season both sides of each fillet with salt and pepper to taste. Place the 1/4 cup of gluten-free all-purpose flour in a shallow dish, then dredge each seasoned sole fillet in the flour, ensuring it is lightly coated on all sides, and shake off any excess.
2. 2Place a large 30.48 cm skillet over medium heat (approximately 162.8°C / 160°C). Add the 4 tablespoons of butter to the skillet and melt it completely, swirling the pan to coat the bottom.
3. 3Once the butter is melted and slightly foamy, carefully add the floured sole fillets to the skillet in a single layer. Cook for 2 to 3 minutes per side, until the fillets are golden brown, appear opaque throughout, and flake easily with a fork, reaching an internal temperature of 63°C.
4. 4Using a spatula, carefully transfer the cooked sole fillets from the skillet to a warm plate and set them aside.
5. 5Keep the skillet over medium heat (approximately 162.8°C / 160°C). Pour the 2 tablespoons of lemon juice into the skillet and cook for 1 minute, using a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan until they dissolve into the sauce.
6. 6Pour the hot lemon butter sauce evenly over the sole fillets on the plate. Sprinkle the 2 tablespoons of fresh parsley over the fillets and serve immediately.

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