Description
Sole meunière is a French bistro classic: lightly floured Dover sole, quickly pan-fried, then finished with nutty brown butter, lemon juice and parsley. It is fast, elegant, and perfect for a weeknight seafood dinner at home.
Ingredients
Scale
- 2 whole soles
- 4 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4–5 tablespoons butter
- 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large plate or tray, mix the flour, salt, and pepper.
- Dip the fish into the flour mixture, then shake off the excess flour.
- Preheat a frying pan and melt 2 tablespoons of butter.
- Cook the sole in the butter over medium heat for about 2 minutes on each side.
- Remove the sole from the pan and keep warm.
- In a saucepan, add the remaining butter and let it melt and lightly brown (brown butter).
- Add the juice of half a lemon (be careful of splattering).
- Cook for a few seconds.
- Pour the hot sauce over the fish; it will foam.
- Serve sprinkled with freshly chopped parsley.
- Prep Time: 15 min
- Cook Time: 8 min
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal