More Like Easy Tilapia Meuniere

I made the dish below last night - but used Tilapia since it was in the freezer.

1) This recipe is so easy I could do it from memory.
2) I cooked the Tilapia a few minutes longer since it is a little thicker
3) I think the Tilapia holds the sauce (which I just kind of throw some white wine or some chicken stock in with the scrapings of the skillet for a second along with a little of the leftover lemon - since I don't use it all at first - which you probs don't need to do but I do because I love it)
4) MMMMMM

Easy Sole Meuniere - Love it Love it Love it

Most of the time if a recipe says easy and fast I usually say it is a liar, however, the exception to the rule comes from the most glorious Ina Garten. This is really the fastest and easiest dish I have made in a very very very very long time. I am going to make it again tonight and thought I should let you know about it. It is also such a pure dish. The ingredients are so simple - lemon, butter, fish, The End.

The most important step of this recipe is when to add the fish to the butter. I have made this twice - the first time, I waited until the butter browned and it was PERFECTO. The second time, I had ants in my pants and the first two pieces didn't brown as much as I wanted. Most of the time I believe that a recipe is merely a suggested guide of how long to cook something blahdy blah - but I strongly believe this recipe must be followed exactly because Ina knows her shit.

Easy Sole Meuniere
2008, Barefoot Contessa Back to Basics, All Rights Reserved

Ingredients

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Directions
Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.