Sole Meunière

seriouseats.com

Patty M

All-purpose flour, for dredging (about ½ cup)

1 ½ pounds (680g) thin boneless, skinless sole or other white-fleshed fish fillets (see note)

Kosher salt

4 tablespoons (60g) homemade or store-bought clarified butter, plus more if needed (see note)

6 tablespoons (90g) unsalted butter, cut into 1-tablespoon pieces

1 lemon, cut into wedges, plus more for serving

1 ½ tablespoons (¼ ounce; 8g) flat-leaf parsley leaves and tender stems

Directions at seriouseats.com

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