Sole with Brown Butter Lemon Sauce

It's not every day that a four-year-old asks for Sole A La Meuniere, but you know when he does that it must be something special.  My kids aren't big eaters.  I've said it before, but it's true.  This is the ONLY recipe I have that everyone wants more of.  The last few times I've made it I have noticed the disappointment on my husband's face when the boys say they'd like seconds leaving none for him.  So, next time we'll be making a double batch and there will be seconds for everyone!

Ingredients

1 lb. Dover Sole fillets

Grapeseed Oil

1 1/4 tsp. Salt

6 Tbsp. Unsalted Butter

1/2 tsp. Black pepper

2 oz Fresh Lemon Juice

1 C. Flour

1/4 C. Flat-leaf parsley

Instructions

Preheat the oven to 300°F.

Dry the sole fillets. Mix flour, 1 tsp. salt and 1/2 tsp. pepper in a large flat dish (I use a pie plate).  Dredge the fillets in the flour and shake off the excess. Stack layers of fish between wax paper.

Heat 2 tablespoons of the oil in a large sauté pan over a medium high flame. When the oil smokes, add 2 fillets and cook for 2-3 minutes on each side (depending on thickness). Transfer to a baking sheet and place in the warm oven; repeat with the remaining fillets. Add oil as necessary, heating to the smoking point before adding the fillets.  

Meanwhile, in a saucepan melt butter over a medium flame, stirring frequently. It will melt, foam, subside, and then begin to bubble again and turn a nutty brown.  Remove from heat immediately as it burns quickly at this point.   If you feel like you need more help with the brown butter, see this tutorial: How to Brown Butter.  Add the lemon juice, parsley, the remaining 1/4 teaspoon of salt, and several grindings of white pepper to taste. Serve the fillets on warm plates with the sauce spooned over.