← Back to Search Results
sauteeing French
Sole Meuniere

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

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

Yield: 2 portions

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

Directions

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

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

3. 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.

4. 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.


© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on using lemon sole fillets 6 oz each. Nutritional information includes 1/4 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

394kcal (20%)
435mg (18%)
9g
3g
26g (40%)
0g
12g (62%)
10g
2g
127mg (42%)
0g
33g
62mg
723mg
180mcg RAE (6%)
50mg (83%)
75mg (7%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
nigella-express Nigella Express
by Nigella Lawson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?