"Indulge in the flavors of France with this classic Sole Meunière recipe!"
Sole Meuniere
5
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Recipe Description
This delightfully simple dish features tender sole fillets lightly floured and sautéed to golden perfection, drizzled with an irresistible brown butter sauce, tart lemon, and fragrant parsley.
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Prep time: 10mins
Cook time: 8mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 sole fillets
- 1 lemon
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablesppons fresh parsley
- salt and pepper
Method
Step 1
Cut the lemon in half. Save one half, squeeze out the juice of the other and keep aside until ready to make the sauce.
Step 2
Dredge the sole in the flour and shake off any excess.
Step 3
Heat 4 tablespoons of butter and the olive oil in a large skillet over medium-high heat. When the butter stops foaming, add the fillets.
Step 4
Cook turning once, until golden brown and fully cooked. About 5 minutes total. Season with salt and pepper.
Step 5
Transfer to the dinner plates and keep warm.
Step 6
Remove the cooking grease from the skillet and wipe clean.
Step 7
Lower the heat under the skillet and swirl in the remaining 2 tablespoons of butter. When the butter is melted, but not foaming, add the juice of the half lemon and the fresh parley.
Step 8
Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge alongside the fish.