SOLE MEUNIERE ENJOY DAN:

                                      SOLE MEUNIERE by CHEF DAN:

Serves 4

INGREDIENTS:

1-lemon

4-boned, skinned sole fillets

Salt

1/4-cup cornmeal

3-tablespoons butter

3-tablespoons capers, drained

3-tablespoons lemon juice

1-tablespoon Old Bay seasoning

2-tablespoons fresh thyme, finely chopped

Pepper to taste

DIRECTIONS; (PREHEAT OVEN TO 200 F)

1.   Rinse lemon, & with a knife, cut off & discard peel & membrane.

2.   Thinly slice lemon crosswise, discarding seeds & ends.

3.   Rinse sole & pat dry.

4.   Sprinkle with salt & pepper.

5.   Coat all sides with cornmeal.

6.   Lay pieces side by side on a sheet of plastic wrap.

7.   Add 2 tablespoons butter in a skillet over high heat.

8.   Cook until well browned on the bottom 1/2-to-2-minutes

9.   Transfer to a preheated oven on an oven proof platter.

10-Add remaining butter to the skillet over medium heat.

11-Add capers & stir until butter is melted.

12-Add lemon juice & remove from the heat.

13- Stir in fresh thyme

14- Scrape butter mixture over hot fish fillets.

15- Garnish with lemon slices Old Bay & thyme & pepper.

16- Transfer to plates season to taste with more salt.

ENJOY DAN:                                   DON’T FORGET TO SHARE!!!