Sole Meuniere

You know the first meal Julia Child eats in Julie & Julia? That simmering, golden fish in a butter sauce presented to her and her husband in small French cafe? That dish, sole meuniere, makes her want to study French cooking, to create her own cookbook that would inspire others to make their own classic meals. John Paul and I set out to recreate our own French cafe moment in our apartment last week. The sauce is rich and buttery, with the tangy lemon juice and lightness of parsley. It pairs really well with some rice and a small green salad; yum!
Sole is a flaky white fish, and this recipe can be made with any other flaky white fish if it can't be found. The ingredients are simple, and the whole thing shouldn't take more than 12 minutes from start to finish. Sole cooks quickly, though, so prepare everything for the sole beforehand to speed things along.

Sole Meuniere (from Bon Appetit)
1/2 c. white flour
4 sole fillets, each 3-4 oz.
Salt and pepper
2 Tbsp. vegetable or canola oil
2 Tbsp. butter
1/2 stick unsalted butter
2 Tbsp. chopped fresh parsley
1 Tbsp. fresh lemon juice
Lemon wedges

1. Place flour on dish. Rinse fish and pat with paper towel. Sprinkle both sides of fish with salt and pepper, and dredge fillets through flour, shaking off excess.
2. Heat oil on large skillet on medium-high until hot. Add butter, quickly swirl skillet to coat. When foam subsides, add fish and cook until opaque. Very carefully (the fillets are delicate) flip sole and cook until golden on the bottom. Pour off drippings from pan and wipe with paper towels.
3. Place skillet on medium-high; add butter and cook until golden. Remove from heat and add lemon and parsley. Spoon over fish and garnish with lemon wedges.