Sole Meunière
Delicate fish dusted in flour, pan-fried in butter, and finished with lemon and parsley.
Serves 2
Prep 10 min
Cook 10 min
Ingredients
- 2 sole or flounder fillets
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter, divided
- 1 tablespoon oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
- Lemon wedges, to serve
Steps
Step 1. Pat the fish dry, season, and dredge lightly in the flour.
Step 2. Heat 1 tablespoon of the butter and the oil in a large pan over medium-high heat.
Step 3. Cook the fish for 2 to 3 minutes per side, until golden and flaking. Move to plates.
Step 4. Add the remaining butter to the pan and cook until it smells nutty and turns light brown, about 2 minutes. Add the lemon juice and parsley and pour over the fish.
Where this recipe comes from
Yoribang French recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of French dishes. Good butter, a decent dry wine, and patience matter more than special equipment. If a recipe calls for wine, cook with something you would drink. Gruyère, Dijon mustard, and herbes de Provence are sold in most supermarkets.