Cookstr.com

Sole Meuniere

Updated February 23, 2016
This image courtesy of Shutterstock

The simplest of preparations for the sweetest of fish—a classic.

2 portions

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 15 minutes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, halal, kosher, low carb, peanut free, soy free, tree nut free

Mealdinner

Moodromantic, stressed

Taste and Texturebuttery, herby, light, savory, tangy, tart

Ingredients

  • 1 lemon half (cut lengthwise)
  • 2 lemon sole or grey sole fillets (6 to 7 ounces each)
  • Salt and freshly ground black pepper, to taste
  • Flour for dredging
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley

Instructions

Cut the lemon in half again lengthwise, and then slice the wedges crosswise into paper-thin slices. Remove any seeds. Set aside.

Season the fillets lightly with salt and pepper, and dredge them thoroughly in flour. Shake off any excess flour.

Heat 2 tablespoons of the butter and the oil in a large skillet over medium-high heat. When the butter stops foaming, add the fillets. Cook, turning once, until golden and cooked through, 5 minutes. Transfer to dinner plates and keep warm.

Lower the heat under the skillet, and swirl in the remaining 1 tablespoon butter and the lemon slices. Sprinkle with the parsley, and season lightly with salt and pepper. Spoon the sauce over the fillets, and serve immediately.

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