Low Sodium Sole Meunière

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

4 sole fillets (about 5–6 oz each), skin removed
½ tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, freshly ground
½ cup all-purpose flour
4 tbsp clarified butter or ghee, divided

For the sauce

4 tbsp unsalted butter
2 tbsp fresh lemon juice (from about 1 lemon)
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

lemon wedges, for serving

Instructions

1
Pat the sole fillets thoroughly dry with paper towels, then season both sides with the salt and pepper. Spread the flour in a shallow dish. Dredge each fillet in the flour, shaking off any excess so only a thin, even coating remains.
2
Heat 2 tbsp of the clarified butter in a 12-inch skillet over medium-high heat until the butter shimmers and a pinch of flour dropped in sizzles immediately. Working in two batches to avoid crowding, add 2 fillets and cook undisturbed for 2–3 minutes, until the underside is golden and the edges are opaque. Flip carefully and cook for 1–2 minutes more, until the fish reaches 145°F (63°C) on an instant-read thermometer and flakes easily when pressed with a fork. Transfer to a warm plate and tent loosely with foil. Wipe the skillet clean and repeat with the remaining 2 tbsp clarified butter and 2 fillets.

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