When it comes to buying fish, I mostly stick to what I grew up with such as salmon or sole. These reliable and not too kitchen-stinking-up fish are always delicious and you can never run out of recipes for them it seems like. When I went to Paris last year, I ate at La Fontaine de Mars in the 7th Arrondissement right by the Eiffel Tower and ordered their fantastic Classic Sole Meuniere. It was with this fond memory in mind that I sought to try it on my own in my very own kitchen.

©EverydayCookingAdventures 2013

I was shocked by how easy this recipe truly was. When it said easy in the title I only slightly believed it since this is such a classic French dish and French food is usually a bit more in depth to make it seems like. But honestly, anyone could make this even a brand new chef in the kitchen, promise! The key is DO NOT MOVE THE FISH while it is in the pan. Try to avoid peaking to see if it is browned and just flip it once and let it sit there to brown that side without scooting it around the pan. This is what I have learned after many a fish or chicken dish that loses its lovely coating or breading due to my impatience.

I only made two pieces of sole since both were on the larger size for sole fillets. We each ate one and fell into rapture at our first bites. This truly was like the Parisian sole meuniere we remembered and oh so scrumptious. The fish is very light regardless of the butter it has been cooked in and the seasoning is just right. I highly recommend this recipe to any and every chef! I served it tonight alongside Barefoot Contessa’s Parmesan-Roasted Vegetables which complemented it swimmingly. Here’s my sole meuniere:

Easy Sole Meuniere ©EverydayCookingAdventures 2013

Easy Sole Meuniere

Barefoot Contessa Back to Basics, Ina Garten, 2008

Prep: 10 min
Cook: 10 min
Yield: 2 servings

Ingredients
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2-4 fresh sole fillets, 3 to 4 ounces each
3-6 tablespoons unsalted butter
1 teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice (1 lemons for 4 fillets or 1/2 lemon for 2 fillets)
1 tablespoon minced fresh parsley

Directions
1. Preheat the oven to 200ºF. Have 2 heat-proof dinner plates ready. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

2. Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 3 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side.

3. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them.

If cooking more than two fillets…Keep the cooked fillets warm in the oven while you repeat the process with the remaining 1 to 2 fillets and 2 to 3 tbsp butter.

4. When the fillets are all done, add them to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.