Sole Meunière

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Pat fillets dry with paper towel, season both sides of fillets generously with salt and pepper. Place flour on a plate and set aside.

4. In a large skillet over medium-high heat, add oil.

5. Dredge fillets in flour, shaking off excess and place in skillet.

6. Cook for 3 minutes on each side or until lightly browned and it has reached an internal temperature of 145 degrees Fahrenheit as verified by an instant-read food thermometer. Transfer to a warm serving platter and keep warm. The fish may have to cook in batches, using 2 more tablespoons of oil. Wash hands after handling raw fish.

7. Return skillet to medium heat and add butter. Cook, swirling pan, for 3 minutes or until butter just begins to brown. Remove from heat and stir in lemon juice.

8. Spoon over top of fillets and sprinkle with parsley. Serve immediately with lemon wedges.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!