SOLE MEUNIÈRE

Print

Directions

• Rinse and pat dry the fish. Season both sides of the fish lightly with pepper.
• In a pie pan, place the Parmesan cheese. Dredge each fillet in the Parmesan on both sides and place on a plate next to the stove.
• In a large skillet over medium-high heat, melt the ghee. When the skillet is hot and shimmering, add 2 tablespoons of the butter and quickly swirl to coat the bottom with butter. When the butter has melted, add the coated fish. For the next 2 minutes, do not move the fillets. After 2 minutes, flip the fish gently and cook for another 2 minutes, or until the fish is cooked through and no longer translucent in the centre. Place the fish on a serving platter and drizzle with the skillet drippings.
• Return the skillet to medium-high heat and add the remaining 1/4 cup butter. Cook, whisking frequently, for about 2 minutes, or until the butter foams up and brown (but not black!) flecks appear. Remove the pan from the heat and stir in the lemon juice and parsley to the browned butter. Distribute the sauce over the fish. Serve with wedges or slices of lemon.
• Refrigerate leftovers in an airtight container for up to 3 days. Warm the fish in a lightly greased skillet over medium heat until thoroughly warmed.