Julia Child and Sole Meuniere

 photo source: Spanish Recipes
My friend Annie is an international tour guide (that's right.  Her job is an international tour guide.)  She's finally settled in New York, where I have no doubt she will do something fearless with her amazing self.  

She knew I loved Julie & Julia, but challenged me saying, "You HAVE to read Julia Child's My Life in France."  So I am.  It is phenomenal.  Check out her description of her first meal in France: 

"It arrived whole: a large, flat Dover sole that was perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley on top. The waiter carefully placed the platter in front of us, stepped back, and said: "Bon app├Ętit!
I closed my eyes and inhaled the rising perfume. Then I lifted a forkful of fish to my mouth, took a bite, and chewed slowly. The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter. I chewed slowly and swallowed. It was a morsel of perfection."

I made it and was shocked at how easy it was.  A light piece of fish dusted in flour and seared in a butter bath.  I served with roasted broccoli and roasted sweet potatoes.

Sole Meuniere
1/3 c. all purpose flour
kosher salt and fresh ground pepper
4 sole fillets, 4 - 5 oz. each
6 T. unsalted butter
1 tsp. grated lemon zest
juice from 2 large lemons (about 4 T - 5 T. lemon juice)
1 T fresh minced parsley

Heat a large saute pan over medium heat.
While the pan is heating, fill plate with flour and season with salt and pepper.  Pat the sole fillets dry with a paper towel.  Sprinkle one side of each fillet with salt.  Then, coat both sides of the fillets with the seasoned flour.
Add 3 T. of the butter to the saute pan.  Once the butter starts to brown, place the two of the fillets in the pan.  Cook for 3 minutes on medium low.  Turn the fish carefully with a large spatula.  Add half of your lemon juice (about 2 T.) and 1/2 tsp. lemon zest to the pan.  Cook fish an additional 2 minutes.  Carefully remove fish from pan onto an overproof plate.  Pour the sauce over the fish and keep warm while you repeat the process with the other 2 fillets.
To serve, sprinkle with parsley, salt and pepper.  Serve immediately.