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Sole meuniere

November 11, 2009

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Serves 2

Dover sole doesn’t swim off New England, but our local winter flounder works well. Fillets are easier to handle and serve than the whole fish, especially without a waiter to bone it. Use one or more large spatulas to lift and turn the fillets to keep them from breaking up.

4 flounder fillets (each 4 to 6 ounces)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour
4 tablespoons butter
2 tablespoons olive oil
2 tablespoons finely chopped parsley
4 teaspoons lemon juice
1/2 teaspoon capers
1. Sprinkle the fish with salt and pepper. Spread the flour on a plate and dip each fillet in it, patting them lightly. Turn fillets over and repeat. Shake off excess flour.

2. In a large (12 to 15 inches) skillet and a smaller one (8 inches), divide the butter. Add oil to the larger skillet and heat over medium-high heat, swirling to blend oil and butter. When the mixture begins to foam, add the fillets and cook without disturbing for 90 seconds; turn and cook the other side for 90 seconds more or until the coating is lightly browned and fish is firm to the touch. Transfer to a warm platter. Sprinkle with 1 tablespoon of the parsley.

3. Melt the butter in the smaller skillet over medium-high heat. Swirl pan until butter begins to sputter and brown. When it reaches the color of an almond, add the lemon juice, capers, and remaining 1 tablespoon parsley. Stir vigorously with a slotted spatula for half a minute. Pour over the fish. Adapted from “Julia and Jacques Cooking at Home’’