Classic Sole Meunière
Sole Meunière is a classic French dish – in fact, it is said to have been a favorite dish at the court of King Louis IV. Meunière refers to millers, or, in this case, the flour that dredges the fish before it is panfried and served in a lemon butter sauce. Delicious, light, and perfect with new potatoes and light veggies.
- 4 sole fillets About 5 ounces each, skin on
- 1/2 cup all purpose flour
- Coarse kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 1 teaspoon grated lemon zest
- 6 tablespoons freshly squeezed lemon juice about 3 lemons
- 2 tablespoons small capers
- 2 tablespoons chopped fresh Italian parsley
- Place the flour in a large bowl and season with salt and pepper.
- Rinse the fillets and then dredge them in the flour, coating the whole surface.
- Add the 2 tablespoons olive oil to a large heavy skillet.
- Add the fish to the skillet, skin side down. Cook for about 2 minutes.
- Turn and cook the other side for about 2 minutes. The fish should be golden brown on the outside.
- Remove the fish to a plate and season with salt and pepper. Cover and keep warm.
- Now add the butter to the pan and melt at a medium-low setting until it begins to brown.
- Add lemon juice, zest, and capers. Swirl in the pan to mix.
- Now add the parsley and mix gently.
- Add the fish back to the pan and spoon the pan sauce over it.
- Serve right away.
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