Sole Meunière
Sole Meunière is a classic French dish where delicate sole fillets are lightly pan-fried in a rich brown butter sauce with a splash of fresh lemon. This dish is known for its simplicity and the way it brings out the natural flavor of the fish.
Prep time: 5 minutesCook time: 10 minutesServes: 2
Ingredients
2 sole fillets (about 6 oz each)
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
4 tbsp unsalted butter
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
Lemon wedges for serving
Instructions
1. Pat the sole fillets dry with paper towels and season both sides with salt and pepper.
2. Dredge the fillets lightly in flour, shaking off any excess.
3. In a large skillet, melt the butter over medium heat until it starts to foam and turn light brown.
4. Add the sole fillets to the skillet and cook for about 2-3 minutes on each side, or until they are golden brown and cooked through.
5. Remove the fillets from the skillet and transfer to a warm plate.
6. Add the lemon juice to the browned butter in the skillet and stir to combine.
7. Pour the lemon-butter sauce over the fillets and sprinkle with chopped parsley.
8. Serve immediately with lemon wedges.
Storage
Store leftover sole in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
