Classic Sole Meunière

Ingredients

• 4 sole fillets (about 200g each) 4 sole fillets (about 200g each)
• 1/4 cup all-purpose flour (30g) 1/4 cup all-purpose flour (30g)
• Salt and pepper, to taste Salt and pepper, to taste
• 4 tablespoons unsalted butter (56g) 4 tablespoons unsalted butter (56g)
• 2 tablespoons fresh lemon juice (30ml) 2 tablespoons fresh lemon juice (30ml)
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 8g, 0g
• Protein: 28g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Pat dry the sole fillets with paper towels.
2. 2.
   In a shallow dish, combine the flour, salt, and pepper.
3. 3.
   Dredge each sole fillet in the flour mixture, shaking off any excess.
4. 4.
   In a large skillet, melt the butter over medium-high heat until it starts to brown slightly.
5. 5.
   Add the sole fillets to the skillet and cook for 2-3 minutes on each side, until golden brown and cooked through.
6. 6.
   Remove the fillets from the skillet and place them on a serving platter.
7. 7.
   Add the lemon juice and chopped parsley to the skillet, stirring to combine with the butter.
8. 8.
   Pour the buttery lemon sauce over the sole fillets.
9. 9.
   Serve immediately with lemon wedges on the side.

Treat your ingredients with care...

• Sole fillets — Make sure to pat them dry before coating them in flour to ensure a crispy texture when pan-fried.

Tips & Tricks

• For a healthier alternative, you can use olive oil instead of butter for pan-frying the sole fillets.
• Add a splash of white wine to the sauce for an extra layer of flavor.
• Serve the Sole Meunière with a side of roasted potatoes for a more substantial meal.
• If sole is not available, you can substitute it with other delicate white fish such as flounder or plaice.
• To achieve a perfectly crispy coating, make sure the skillet is hot before adding the fillets.

Serving advice

Serve the Sole Meunière immediately after preparing to enjoy the crispy texture of the fillets and the flavors of the buttery lemon sauce at their best. Garnish with fresh parsley for an added touch of freshness.

Presentation advice

Arrange the golden-brown sole fillets on a platter, drizzle the buttery lemon sauce over them, and sprinkle with chopped parsley. Serve with lemon wedges on the side for an attractive presentation.