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It sounds fancy, but you won’t believe how simple this is. It works with whole trout or fillets of any delicate white fish. Sole Meuniere is a French classic. I have seen it on "chi-chi" menus for big bucks and there’s really nothing to it.
Spread out the flour on a platter and mix in the seasonings. Heat enough butter in a sauté pan (or pans) to thoroughly coat the bottom. Roll the fish in the seasoned flour, shake off excess, and fry until brown and crisp (about five minutes for skinny fillets, 5-7 minutes a side for whole trout).
Remove and keep warm. Pour off the burnt butter. Add another 2 tablespoons butter to the pan. When it froths, squeeze the lemon in, swirl around, and pour over the fish. Sprinkle with parsley.
Serve with buttered noodles topped with poppy seeds.
This recipe was provided by Marilyn Pocius from Chicago.