Sole meunière

Sole meunière is a classic French fish dish consisting of sole, floured and fried, and served with hot melted butter, lemon juice and parsley. Many recipes specify Dover sole, but the technique can be used with other similar flatfish. The term à la meunière translates literally as "in the style of the miller's wife".[n 1] It means that the dish, usually fish, is first dusted with flour and then cooked in butter. Anything cooked à la meunière is also generally sprinkled with lemon juice and chopped parsley. The derivation is the late Latin molinarius (a miller). The dish named sole meunière has varied over the years. In his 1846 cookery book The Gastronomic Regenerator, Alexis Soyer leaves the skin on the fish and rubs salt and chopped onions into it, before grilling it whole and, once cooked, adding a sauce of melted butter with lemon juice and cayenne pepper. The method most widely used today is similar to that given by Auguste Escoffier in 1907: the dark skin is removed from a whole sole; the fish is then coated with flour, fried in butter, sprinkled with lemon juice and chopped parsley, and served with very hot melted butter poured over it.

Source: Wikipedia