Sole Meunière

• 2 sole fillets
• 1/2 cup all-purpose flour
• Salt
• Freshly ground black pepper
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Steps

1. 1 Pat the sole fillets dry with paper towels.
2. 2 Season the flour with salt and pepper.
3. 3 Dredge the fillets in the seasoned flour, shaking off any excess.
4. 4 Heat a large skillet over medium-high heat. Add the butter and olive oil.
5. 5 Once the butter is melted and bubbly, add the fillets and cook for 2-3 minutes per side, until golden brown.
6. 6 Remove from the pan and set aside on a plate.
7. 7 Add lemon juice to the skillet, stirring to loosen any browned bits.
8. 8 Drizzle the lemon mixture over the fillets and sprinkle with parsley.
9. 9 Serve immediately.

Equipment

• Large skillet
• Fish spatula

Variations

• Try using other mild white fish fillets like cod or halibut.

Substitutions

• If sole is unavailable, substitute with flounder or another delicate white fish.

Pairings

• A crisp Chardonnay or Sauvignon Blanc complements the lemony flavors beautifully.

Nutrition

Tips

• For the crispiest crust, make sure the fillets are completely dry before dredging in flour.
• Use a fish spatula to carefully flip the delicate fillets.

Storage

Store leftovers in an airtight container in the fridge for up to 1 day. Gently reheat in a skillet over low heat.

Freezing: Does not freeze well due to the delicate texture of the fish.

Serving Suggestions

• Pair with steamed asparagus or a fresh green salad for a light yet elegant meal.

FAQ