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Posted by Peggy on December 5, 2009
Recipe: Sole Meuniere
1 pound sole fillets
8 tablespoons unsalted butter
1 cup flour
Juice from 1 lemon, divided, plus extra slices for garnish, if desired
Freshly chopped parsley
1 tablespoon capers, optional
Pat fish fillets dry and season with kosher salt and freshly ground pepper. Dredge fillets in flour.
In a large sauté pan, heat 4 tablespoons butter over medium heat.
Once the butter starts to brown, place half of the fillets in the pan. Cook for 3 minutes or until well-browned, and carefully turn over with a large spatula and guiding hand. Add juice from 1/2 lemon to pan and cook an additional 2-3 minutes on other side or until nicely browned.
Remove from pan, tent with foil, and repeat with remaining fish, adding remaining butter and lemon juice to pan.
When fish is cooked, pour the pan sauce over the fish, garnish with lemon slices, parley or capers and serve.
Number of servings (yield):
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