Sole meunière is a classic French dish that has gracefully stood the test of time, widely celebrated for its effortless simplicity and refined elegance. This beloved dish highlights tender, delicate fillets of sole, which are lightly coated in flour and carefully pan-fried in rich butter until they achieve a perfect golden-brown hue, then beautifully finished with a bright, zesty drizzle of lemon. Absolutely yum!
Ingredients (Serves 2)
- 4 fresh Sole Fillets
- 70g Plain Flour
- Salt and Freshly Ground Vietnamese Black Peppercorns
- 90g unsalted butter
- 1 tsp grated lemon zest
- 3 Lemons, for freshly squeezed
- 1 tbsp chopped parsley
- Sliced lemon
Instructions
- In a bowl add flour, salt & pepper
- Pat the sole fillets dry with kitchen roll. Heat 45g of the butter in a 30cm saute pan, over a medium heat.
- Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a fish slice and cook for 2 minutes on the other side. Sprinkle over capers.
- Add 1 tsp of lemon zest and 2 tsp of lemon juice to the pan.
- Carefully transfer the fish to the heat-proof plates and pour the cooking juices over them.
- Keep the cooked fish warm in the oven, when the fillets are ready, remove from the oven.
- Sprinkle with the parsley and serve immediately.