Sole Meunière - Pan Fried Mahi Mahi Fillet with Brown Butter and Lemon Sauce

I did this as part of my French Food Week in November 2016. Found this is BBC Food taken from The Little Paris Kitchen: Cooking with Rachel Khoo. The recipe calls for Lemon Sole, which is neither a sole nor has a lemon flavour but actually a flounder. I used Mahi Mahi fillet as Lemon Sole is not available in the Indian market.

Recipe at https://www.bbc.co.uk/food/recipes/fish_with_lemon_and_80186

Serves - 2

Ingredients

• 2 x 150 g fillets of Mahi Mahi, skin removed
• 3 tbsp plain flour
• ½ tsp salt
• 2 pinches freshly ground black pepper
• 1 ½ tbsp sunflower oil
• 45g butter, cut into cubes
• ½ lemon, juice only
• 1 tbsp chopped flat leaf parsley
• 1 tbsp small capers (optional), I did not use them

Preparation      

• Check the fish for small bones and use tweezers to pull out any that you find. 
• Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess. 
• Heat the oil in a large skillet over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 3-4 minutes on one side (if the fish is about 1 inch or 1-2 minutes if it is less thick) until golden-brown, then turn the fillets over and cook for a further 3-4 minutes until the second side is golden-brown. 
• When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm. 
• Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice. 
• Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately.