Sole Meuniere Recipe
Servings: 4 servings
Ingredients
- 1 lemon
- 4 fillets of Dover Sole 6 to 7 ounces each
- salt and freshly ground pepper to taste
- flour for dredging
- 5 tablespoons butter unsalted
- 2 tablespoons olive oil
- 4 tablespoons fresh parsley chopped
Instructions
- The prep is easy for this one. Get all your ingredients together and chop the parsley and you are ready to go.
- Cut the lemon into quarters lengthwise. Then slice each quarter wedge crosswise into paper-thin slices. Remove any seeds and set aside.
- Season the fillets with salt and pepper and dredge them thoroughly in flour.The cookbook suggests putting the flour in a paper bag, adding a fish filet and shaking it.Kind of like the Shake N Bake idea for those of you old enough to remember. Shake off any excess flour.
- Heat 4 tablespoons of butter and oil in a large sauté pan (fry pan, skillet) over medium high heat. When the butter stops foaming, add the fillets.
- Cook, turning once, until golden and cooked through. Should take about 5 minutes.
- Lower the heat and swirl in the remaining tablespoon of butter and the lemon slices.
- Sprinkle with parsley and season lightly with salt and pepper.
- Spoon the sauce over the fillets and server immediately.