Sole Meunière is a classic French dish that features delicate sole fish fillets cooked in a simple yet luxurious manner. The dish is characterized by its buttery,
lemony sauce that perfectly complements the light and tender fish. This elegant recipe is surprisingly quick and easy to prepare, making it perfect for both weeknight dinners and special occasions.
#### Serve:
1. **Plate the Sole:** Place the cooked sole fillets on serving plates.
2. **Pour the Sauce:** Spoon the lemon-butter sauce over the fillets, making sure to coat each piece evenly.
3. **Garnish:** Garnish with lemon slices and additional parsley, if desired.
### Tips:
– **Fresh Fish:** Use fresh sole for the best flavor and texture. If you can’t find sole, you can substitute with other delicate white fish such as flounder or tilapia.
– **Brown Butter:** Watch the butter carefully as it browns to avoid burning it. Once it starts to turn golden and smell nutty, it’s ready.
– **Serve Immediately:** Serve the dish immediately after preparing to enjoy the fish at its best.
### Pairing Suggestions:
– **Side Dishes:** Serve with simple sides such as steamed or sautéed vegetables, rice pilaf, or a light green salad.
– **Wine:** Pair with a crisp white wine such as Sauvignon Blanc or a light Chardonnay.
**Sole Meunière** is a timeless dish that showcases the beauty of simplicity in French cuisine. The combination of tender sole, rich butter, and bright lemon makes it a truly delightful meal. Enjoy!
Savor the delicate taste of Sole Meunière, a traditional French dish with a light lemon-butter sauce.
You will need:
- – 4 sole fillets
- – 1/2 cup all-purpose flour
- – 1/2 tsp salt
- – 1/4 tsp black pepper
- – 4 tbsp unsalted butter
- – 2 tbsp olive oil
- – 1/4 cup fresh lemon juice
- – 2 tbsp fresh parsley, chopped
- – Lemon slices (for garnish)
Directions:
1. Prepare the fish: Pat the sole fillets dry with paper towels. In a shallow dish, mix the flour, salt, and black pepper. Dredge each fillet in the flour mixture, shaking off any excess.
2. Heat the butter and oil: In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat until the butter is melted and begins to foam.
3. Cook the fillets: Place 2 fillets in the skillet and cook for about 2-3 minutes per side, or until the fish is golden brown and flakes easily with a fork. Transfer the cooked fillets to a plate and keep warm. Repeat with the remaining fillets, adding more butter and oil as needed.
4. Make the sauce: Once all the fillets are cooked, add the lemon juice to the skillet, scraping up any browned bits from the bottom of the pan. Stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.
5. Serve: Pour the lemon-butter sauce over the cooked sole fillets. Garnish with chopped parsley and lemon slices.
6. Enjoy: Serve your Sole Meunière immediately with a side of vegetables or rice.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Calorie Count per serving: 350 kcal Serving Size: 4 servings