Sole Meunière with Toasted Hazelnut Brown Butter

Preparation

1. 1Pat the sole fillets very dry with paper towels. Season both sides generously with salt and pepper.
2. 2Place the flour in a shallow dish. Dredge each sole fillet lightly in the flour, shaking off any excess.
3. 3Chop the hazelnuts, mince the fresh tarragon, and juice the orange and lemon, keeping them separate.

Cooking

1. 1Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add 2 tablespoons of butter and let it melt.
2. 2Once the butter is foamy, carefully place two sole fillets in the skillet, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove to a plate and cover loosely with foil to keep warm. Repeat with the remaining fillets, adding more oil and butter if needed.
3. 3Reduce the heat to medium-low. Add the remaining 6 tablespoons of butter to the empty skillet. Allow the butter to melt and brown, stirring occasionally. It will become a rich, golden-brown color and will smell nutty. Watch carefully to prevent burning.
4. 4Add the chopped hazelnuts to the brown butter and sauté for 1-2 minutes until they are lightly toasted and fragrant.
5. 5Remove the skillet from the heat. Stir in the chopped fresh tarragon, orange juice, and lemon juice. Season with a pinch more salt and pepper to taste.

Serving

1. 1Arrange the cooked sole fillets on serving plates.
2. 2Spoon the warm hazelnut brown butter sauce generously over each fillet.
3. 3Serve immediately with a side of steamed asparagus or boiled new potatoes, if desired.