Easy Sole Meuniere

I'm definitely on a Barefoot Contessa kick lately, as this is another of her recipes. Maybe I should just start cooking my way through all of her books. I was at the grocery store I don't like recently, and they had packages of Dover Sole on manager's special. I rarely see sole in the markets, much less marked down! So, I grabbed two packages because I had remembered seeing this in the Back to Basics cookbook. I already had my meal plan figured out for last week, so I slated it for tonight. I'm so excited to try this!! I got even more excited when last week on Top Chef, one of the sauces they had to prepare was a meuniere sauce.

Easy Sole Meuniere
Copyright 2008, Barefoot Contessa Back to Basics, All Rights Reserved

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

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.

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Sounds simple and delicious!!! I might make a Barefoot Contessa wild rice dish to go with this, but the recipe isn't on the Food Network website, and I'm feeling too lazy to go get the cookbook and type it out. We'll see how I feel about cooking it at dinner time. If I don't make that I think I have a box of Trader Joe's Mushroom Risotto in the pantry I can make, and then some kind of vegetable on the side. Yum! Oooh...I should go put a bottle of white wine in the fridge now so it's ready at dinner time!