Fillet Of Flounder Meuniere Food

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. 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.
• 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 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. 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. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

FISH MEUNIERE WITH CAPERS

Steps:

• For the fish: Set oven to 200 degrees, and place a heatproof plate in the oven.
• Place flour in a baking dish. Season dry fish fillets with salt and pepper, set aside for 5 minutes or until moisture shows on the surface.
• Coat fish with flour, shake off any excess, and set aside on a baking sheet.
• In a large (12 inch) non-stick skillet, heat 1 tablespoon of the oil over high heat until shimmering.
• Add 1 tablespoon of butter and swirl to coat the bottom of the pan. Add two fillets skin side up, to the skillet, and reduce heat to medium high. Cook the fish without distubing it, about 3 minutes, or until the edges are opaque and the bottom is golden.
• Carefully flip the fish (you may need two spatulas to do this without breaking it), and continue to cook for another two minutes or until the thickest part flakes when a toothpick is inserted.
• Transfer the fish to the oven to keep warm while you cook the remaining fillets.
• Wipe the pan clean, and repeat steps 6 through 11 with the other two fillets.
• For the browned butter: Heat remaining 2 tablespoons butter in a stainless steel skillet over medium high heat until the butter melts.
• Continue to cook, swirling the pan, until the butter is golden brown and smells nutty, about 1 - 1 1/2 minutes more. Remove from heat.
• To serve: Remove fish from the oven and sprinkle with parsley. Add the lemon juice and capers to the browned butter, swirl to combine. Taste butter sauce, add salt or pepper to taste. Spoon the butter sauce over the fish, and serve immediately.

EASY SOLE MEUNIERE (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 200 degrees F.
• Have 2 heat-proof dinner plates ready.
• Combine the flour, 1 teaspoon salt, and 1 teaspoon pepper in a large shallow plate.
• Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• 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 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side.
• 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.
• Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets.
• When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.