Fish Meuniere with Browned Butter and Lemon

Try to purchase fillets that are of similar size, and avoid those that
weigh less than 5 ounces because they will cook too quickly. A nonstick
skillet ensures that the fillets will release from the pan, but for the sauce
a traditional skillet is preferable because its light-colored surface will
allow you to monitor the color of the butter as it browns.

Serves 4 to 6

Fish
1/2 cup unbleached all-purpose flour
4 sole fillets or flounder fillets, each 5 to 6 ounces and 3/8 inch thick,
patted dry with paper towels
Table salt and ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter, cut into 2 pieces

Browned Butter
4 tablespoons unsalted butter , cut into 4 pieces
1 tablespoon chopped fresh parsley leaves
1 1/2 tablespoons lemon juice from 1 lemon
1 lemon, cut in wedges for serving

FOR THE FISH: Adjust oven rack to lower-middle position, set 4 heatproof
dinner plates on rack, and heat oven to 200 F. Place flour in large
baking dish. Season both sides of each fillet generously with salt and
pepper; let stand until fillets are glistening with moisture, about 5 minutes.
Coat both sides of fillets with flour, shake off excess, and place in single
layer on baking sheet. Heat 1 tablespoon oil in 12-inch nonstick skillet over
high heat until shimmering, then add 1 tablespoon butter and swirl to coat pan
bottom; when foaming subsides, carefully place 2 fillets in skillet, bone-side
down. Immediately reduce heat to medium-high and cook, without moving fish,
until edges of fillets are opaque and bottom is golden brown, about 3
minutes. Using 2 spatulas, gently flip fillets and cook on second side until
thickest part of fillet easily separates into flakes when
toothpick is inserted, about 2 minutes longer. Transfer fillets, one to
each heated dinner plate, keeping bone- side up, and return plates to oven.
Wipe out skillet and repeat with remaining 1 tablespoon each oil and butter
and remaining fish fillets.

FOR THE BROWNED BUTTER: Heat butter in 10-inch skillet over medium-high
heat until butter melts, 1 to 1 1/2 minutes. Continue to cook, swirling
pan constantly, until butter is golden brown and has nutty aroma, 1 to 1
1/2 minutes; remove skillet from heat. Remove plates from oven and
sprinkle fillets with parsley. Add lemon juice to browned butter and
season to taste with salt; spoon sauce over fish and serve immediately
with lemon wedges.

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