Sole Meunière: Classic Pan-Fried Sole with Brown Butter and Lemon vs Panelle (Sicilian Chickpea Fritters)

Sole meunière and panelle both finish with parsley and lemon, but they put them to work in very different ways. In the sole, lemon juice and chopped parsley are swirled into nutty brown butter to make a sauce spooned over flour-dusted fillets that are pan-fried until golden, flaky and delicate. Panelle instead stirs parsley straight into a thick cooked chickpea-flour dough, which is set, cut and deep-fried in vegetable oil until crisp outside and light inside, with lemon squeezed over only at serving. The result is a rich, buttery fish dish on one side and a crisp chickpea fritter on the other.