Sole With Miso Butter

Serves 4

4 tablespoons unsalted butter, softened 1½ tablespoons white miso 5 green onions, finely chopped 1 pound petrale sole filets (about 4 to 5 filets, depending on size) Kosher salt ½ cup all-purpose flour 4 tablespoons clarified butter (unsalted butter can be substituted) Lemon wedges, for serving Cilantro leaves, for serving (optional)

Ingredients:

In a small bowl stir together the softened butter, miso and green onions until well combined. Set aside.

Season each fish filet on both sides lightly with salt. Spread the flour out on a plate and lightly dredge each fish filet on both sides with flour, shaking off the excess. Transfer to a large plate or rimmed baking sheet.

In a large frying pan over medium-high heat, melt 2 tablespoons of the clarified butter. Add half of the fish filets and cook, turning once, until golden brown on one side, about 2 minutes. Flip and cook until golden brown on the second side, about 1 minute longer. Transfer to a warmed platter. (If you are not using clarified butter, remove the pan from the heat and wipe it clean with a paper towel before adding the remaining butter and frying the remaining fish). Add the remaining clarified butter to the pan and cook the remaining fish filets, removing them from the pan once cooked. Remove the pan from the heat and wipe clean with a paper towel. Return the pan to medium-low heat and add the miso butter; when the butter melts and begins to sizzle, whisk in a few tablespoons of warm water until the sauce is glossy and smooth. Remove from the heat and immediately spoon the butter sauce over the fish. Season with a squeeze of lemon, if desired, and garnish with cilantro leaves, if using. Serve immediately