Sole (Flounder) Meunière

6 sole or (flounder) fillets, (about 2 pounds) ¼ cup all-purpose flour 1 teaspoon kosher salt ½ teaspoon freshly ground white pepper 4 tablespoons unsalted butter, divided 2 tablespoons vegetable oil ½ cup white wine 1 tablespoon fresh lemon juice Zest of one lemon, finely chopped 1 tablespoon chopped parsley

Nutritional information per serving: Calories 270 (47% from fat) • carb. 3g • pro.29g • fat 14g • sat fat 6g • chol. 93g • sod. 347mg • calc. 35mg • fiber 0g

Cut each fillet in half on the diagonal (this will make the fillets easier to turn). Combine flour with salt and pepper in a flat bowl; lightly coat fillets, shaking off excess. Preheat Cuisinart™ Electric Skillet to 325°F. Melt 2 tablespoons butter and combine with oil. Cut the remaining 2 tablespoons butter into 8 pieces and set aside to chill in refrigerator. Pour ½ the olive oil and melted butter mixture into Skillet and stir to coat surface. Add each fillet and cook for about 3 minutes or until the bottom is lightly browned. Turn over carefully with a spatula and cook the other side for 1 to 2 minutes, depending on the thickness. Remove fillets and keep warm. Add wine to Skillet and stir to reduce for I minute. Add lemon juice and the pieces of cold butter; stir gently as sauce thickens slightly. Add lemon zest and parsley. Serve over fillets.