Sole Meunière is a classic French dish that exudes simplicity and elegance. This recipe lets the delicate sole fillets shine, accentuated by a rich lemon-butter sauce that’s both indulgent and refreshing. Perfect for a weeknight dinner or a special occasion, it’s a timeless favorite that’s quick to prepare and sure to impress.
Sole fillets are the star of the show, offering a mild flavor and delicate texture. All-purpose flour provides a light coating that crisps up nicely. Unsalted butter is used for its rich, creamy taste and to control the saltiness of the dish. Fresh lemon juice cuts through the richness of the butter, adding a bright, tangy flavor. Fresh parsley adds a pop of color and freshness. Finally, lemon wedges are served on the side for an extra burst of citrus if desired.
This dish pairs beautifully with a simple green salad or steamed asparagus for a light meal. For something heartier, consider serving it alongside creamy mashed potatoes or a delicate risotto. A glass of chilled Chardonnay or Sauvignon Blanc complements the flavors perfectly.
First, ensure your sole fillets are patted dry with paper towels; this helps the flour adhere better. Season both sides with salt and pepper. Next, lightly dredge the fillets in flour, shaking off any excess to prevent a gummy texture.
In a large skillet, melt the butter over medium heat, watching for it to foam and turn a light brown color. This indicates it’s reached the perfect nutty aroma stage. Gently add the sole fillets to the skillet, cooking for 2-3 minutes on each side. You’re looking for a golden brown crust and for the fish to be cooked through.
Once done, remove the fillets and transfer them to a warm plate. Add the lemon juice to the browned butter in the skillet, stirring to combine into a smooth sauce. Pour this lovely lemon-butter concoction over your sole fillets, and sprinkle with the chopped parsley for a fresh finish. Serve immediately with lemon wedges.
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