Orange Roughy Meuniére
- 1 lemon
- 4 fillets of Dover Sole or Orabge Roughy, 6 to 7 ounces each
- Salt and freshly ground pepper to taste
- Flour for dredging
- 5 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 tablespoons fresh parsley, chopped
Cut the lemon into quarters lengthwise. Then slice each quarter wedge crosswise into paper-thin slices. Remove any seeds and set aside.
Season the filets with salt and pepper and dredge them thoroughly in flour.
Heat 4 tablespoons of butter and oil in a large sauté pan over medium high heat. When the butter stops foaming, add the fillets. Cook, turning once, until golden and cooked through. Should take about 2 minutes on one side, and about 1 minute on the other side.
Remove the filets and place on a warmed dish.
Lower the heat and swirl in the remaining tablespoon of butter and the lemon slices. Sprinkle with parsley and season lightly with salt and pepper. Spoon the sauce over the fillets and serve immediately.