Sole meunière

5–7

Prep 10 min

Cook 10 min

Serves 4

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This classic French recipe is elegant but also quick and easy, our favorite kind of fancy. Browned butter is the low-key hero of this simple dish, turning nutty when toasted in a skillet.

1 tbsp drained capers 1 tbsp finely chopped fresh parsley leaves ½ tsp finely grated lemon zest, plus 1 tbsp juice 4 (4-oz) sole fillets ½ tsp salt ¼ tsp black pepper 2 tbsp all-purpose flour, divided 3 tbsp unsalted butter, divided

1. In a small bowl, stir the capers, parsley, and lemon zest and juice; set aside. 2. Pat the fish dry with paper towels. Season the fillets with the salt and black pepper. Sprinkle 1 tbsp flour over the fillets. Rub the flour to coat the entire surface of the fillets with a thin, even layer. Turn the fillets over and repeat with the remaining 1 tbsp flour. 3. In a 12-inch nonstick skillet, melt 2 tbsp butter over medium heat, swirling the pan until the foam subsides. Add the fish and cook until lightly browned on the bottom, about 3 minutes. Carefully turn the fish. Continue to cook until the fish flakes easily with a fork, 2 to 3 minutes more. Transfer the fish to a platter. 4. Add the remaining 1 tbsp butter to the same skillet and cook until lightly browned, 1 to 2 minutes, swirling the pan often. Stir in the lemon mixture until well combined. Remove the pan from heat. Pour the sauce over the fillets.

Per serving (1 fillet and about 1 tbsp sauce) 172 Cal, 11 g Total Fat, 6 g Sat Fat, 629 mg Sod, 4 g Total Carb, 0 g Sugar, 0 g Fib, 15 g Prot.

WHAT’S IN YOUR FRIDGE?

anchovies

Pantry pasta

In a nonstick skillet, heat olive oil on medium. Add chopped anchovies and chopped shallot. Cook until the shallot is golden and the anchovies begin to break down. Toss with cooked whole-wheat pasta and drained capers.

Caesarish dressing

In a medium bowl, mash together anchovies and grated garlic. Whisk in Dijon mustard, light mayonnaise, and lemon juice.