SOLE MEUNIERE WITH BROWN BUTTER ENJOY DAN:

         SOLE MEUNIERE WITH BROWN BUTTER SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

4 (6 Oz) sole fillets

2 cups buttermilk

Sea salt and freshly ground black pepper to taste

2 tablespoon olive oil

1 cup flour

1/2-tablespoon zaatar

1 tablespoon dried parsley

4 tablespoon butter

2 tablespoons balsamic vinegar

Lemon slices

DIRECTIONS:

1.   Soak fillets in buttermilk for 20 minutes.

2.   Remove and pat dry.

3.   Season fillets with salt and pepper.

4.   Heat 1 tablespoon oil over medium-heat in a skillet until hot.

5.   Pour flour into a dish and season with zaatar

6.   Dredge fillets in flour, shaking of any excess flour.

7.   Dip the fillets back into the buttermilk and then again into the flour.

8.   Place fillets in the hot skillet and cook over medium-heat for 2-3 minutes per side, until golden brown and crispy.

9.   Transfer fillets to a platter and sprinkle with parsley.

10  Wipe skillet clean and add butter, heat until butter begins to brown.

11  Remove from heat and stir in balsamic vinegar.

12  Pour sauce over the fish and serve.

13  Garnish with lemons.

ENJOY DAN:                                                                              HALLELUJAH!!