Quick and easy fish recipe with a lemon butter sauce

Recipe: Sole Meuniere

Chef Graham Elliot shares the recipe for a dinner in a snap. It's a dish from his new Fort Worth restaurant Le Margot.

DALLAS - You may have seen him on the FOX series MasterChef. Now you can see Chef Graham Elliot in North Texas too while he heads up culinary operations for a local restaurant.

He's sharing the recipe for dinner in a snap, plus some special French techniques. It's a dish from his new Fort Worth restaurant – Le Margot.

Sole Meuniere

Ingredients:

Sole (Dover or lemon) x 6 oz filet
Flour x 1/2 c
Butter x half stick
Capers x 1 tbsp
Lemon juice (half lemon)
Chopped parsley x 1 tbsp

Instructions:

Dust sole filet in flour.

In a medium-warm pan, add butter and allow to slowly bubble.

Add sole to pan and sauté for 3 minutes then flip over.

Cook for another 3 minutes then remove fish.

Add lemon, caper and herbs and to pan and stir.

Spoon butter sauce mixture over the sole and serve with lemon wedge.

More Info: www.lemargottx.com