A classic Parisian bistro dish is sole meuniere or a fillet of Atlantic sole pan-fried with butter and sprinkled with lemon juice. It is flaky white fish meat with a delicious mixture of melted (and sometimes burned) butter and tart lemon juice. I sometimes do a Filipino version of this dish with fresh dapa or flatfish fillets and it also works superbly with a fillet of cream dory. The cream dory is imported frozen and I am not really certain what the scientific name of this fish is but suffice it to say it is a pretty close tasting equivalent for western white fish fillets. It is also reasonably priced when compared to ordering the dish in a restaurant. A large fillet might run you PHP150 or so. Here is a really easy recipe. Make sure your fish fillet is thawed (if using frozen) and the skin surface is dry (use a paper towel to dab the fish). Just before cooking, dredge the fish fillet in a mixture of flour with some sea salt and cracked black pepper. Remove excess flour. In a large pan with room for all your fillets heat up some olive oil and a generous chunk of butterâ€¦
Once brown, fry the fish fillets for just a minute or so on each side until just cooked. Do not overcook. Remove the fish fillets and place on a serving platter or on individual plates. Return pan to the heat and add the juice of 1-2 lemons and another large chunk of butter. As soon as the butter has melted, pour this over the fish fillets. You can serve this with some peeled small new potatoes that have been boiled until just cooked. If you want some color, sprinkle some finely chopped Italian parsley. I like to take the boiled potatoes and coat them in the remaining fat/oil in the fish pan and sprinkle them with salt and pepper before adding them to the fish. Serve this with a steamed vegetable side dish such as asparagus or with a green salad and you have a really easy, quick and delicious meal. Do not be concerned if the sauce seems to have black bitsâ€¦itâ€™s just the butter/flour that has burned (on purpose).