Traditional Belgian Sole Meunière with Brown Butter, Lemon and Parsley

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Pat the sole very dry, season and dust lightly with flour, shaking off all excess.

Ingredients quick view

2 small cleaned whole Dover sole or 4 sole fillets

1/2 cup flour

6 tablespoons unsalted butter

1 lemon

3 tablespoons chopped parsley

Salt and white pepper

Brown butter only to a nutty amber, not black.

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