Sole Meunière
Tasty, delicate and nicely balanced, this Sole Meunière is an amazing recipe that’s so quick and easy to make!
Ingredients
- 4 skinless, boneless filets of sole
- 1/2 cup unbleached all-purpose flour
- 1 tsp. ground Himalayan sea salt, or to taste
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 4 tbsp. clarified butter, divided tips & tricks
- 2 tbsp. freshly squeezed lemon juice, divided tips & tricks
- 2 tbsp. capers, rinsed and drained
- 1 sprig parsley, for garnish tips & tricks
- 2 large lemon wedges, for garnish
Directions
- Pat dry the fish with paper towels and set aside.
- In a shallow dish, add flour and season with ground sea salt and freshly ground black pepper. Give a quick stir to combine before placing the filet in the flour mixture, making sure to coat the fish very well on both sides. Shake off any excess flour and set aside.
- In a large saucepan over medium-high heat, add 2 tbsp. clarified butter and 1 tbsp. lemon juice; swirl the pan to blend the ingredients. When it gets hot, place the filet and pan fry it until nice and golden, about 2 to 3 minutes. Flip it and fry the other side until golden as well.
- When it’s done, remove from the heat and transfer the filet to a serving plate.
- Return the saucepan back on the heat and add the remaining 2 tbsp. butter along with 1 tbsp. lemon juice; tilt the pan to combine them. When it gets hot, add the capers and quickly sauté them for only 1 minute.
- Remove from the heat, spoon them on the fish and drizzle with the butter from the pan.
- Garnish with a sprig of parsley and a couple lemon wedges. Serve with steamed vegetables and rice.