Sign in  BBC navigation   Fish with lemon and brown butter sauce
Pan-fried sole recipe  I use lemon sole for my poisson meunière,
but why not try Pacific halibut or even trout? The lemon and
brown butter sauce makes a delicious accompaniment to the
delicate fish flavours.   Preparation method    1. Check the
fish for small bones and use tweezers to pull out any that you
find.    2. 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.    3. Heat the
oil in a large frying pan 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 1-2 minutes on one side until golden-
brown, then turn the fillets over and cook for a further 1-2
minutes until the second side is golden-brown. (Flatfish fillets
need only 1-2 minutes cooking on each side. If you’re cooking
thicker slices or fillets from a fish like trout (2-3cm/1in
thick), then 3-4 minutes on eac