Petrale Sole With Meyer Lemon Beurre Blanc

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-- Flour for dusting

-- Fine sea salt and freshly ground black pepper

1 1/2 pounds petrale sole fillets

8 tablespoons butter, cut into 1 tablespoon pieces

2 tablespoons freshly squeezed Meyer lemon juice

1 tablespoon grated Meyer lemon zest

2 tablespoons heavy cream

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