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Petrale Sole Meunière

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Lightly fried fish with flavor bursting in every bite.

“In the style of the miller’s wife,” sole meunière is the legendary dish that got Julia Child hooked on French cooking. Known for being plain and simple, this esteemed preparation is the ultimate way to experience the delicate flavor and texture of our Petrale sole. For a gluten-free alternative, use white rice flour in place of all-purpose flour. Bon appétit!

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Ingredients
2 fillets of Wild Petrale Sole, thawed
½ cup all-purpose flour
Salt and pepper
2 tablespoons ghee or clarified butter
2 tablespoons unsalted butter, cubed, at room temperature
3 tablespoons minced parsley
1 lemon, cut into wedges
Preparation
1.  
Place an oven-safe platter or large shallow baking dish in the oven, and heat the oven to 200 F.
2.  
Season both sides of the fish fillets with salt and pepper.
3.  
Place the flour in a pie plate and dredge the seasoned fish in the flour until evenly coated, shaking off excess.
4.  
In a large cast-iron skillet or sauté pan, heat the ghee on medium-high heat until shimmering. Lower each fillet into the pan and cook until just done, 2 to 3 minutes per side.
5.  
Carefully transfer the fillets to the warmed platter and sprinkle with parsley.
6.  
Wipe out the skillet, return it to the heat, and add the unsalted butter. Heat until bubbling and golden, 1 to 2 minutes, then drizzle evenly over the fillets.
7.  
Garnish with lemon wedges and serve immediately.
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