Sole Meunière

1️⃣ To make clarified butter, melt 2 Tbsp butter over low heat without stirring for 8-10 minutes (or until butter is foamy and milk solids have separated from the fat and are browned at the bottom of the pan); remove from heat, let stand 5 minutes, then skim off the foam; slowly pour off clear yellow liquid (this is your clarified butter), leaving behind the browned milk solids on the bottom of the pan.

2️⃣ Lightly season both sides of the sole with salt and pepper, then coat generously in flour.

3️⃣ Preheat a pan over medium heat and add the clarified butter; sear fish for 2-3 mins per side (until golden brown and cooked through), then remove from the pan and put under foil to keep warm.

4️⃣ Carefully wipe out the pan to remove any brown bits; add 2 Tbsp butter to the pan and cook over medium low heat until butter is golden brown (1-2 mins).

5️⃣ Spoon the butter over the fish and top with parsley and a generous squeeze of lemon (which will balance out the richness of the butter) - enjoy!