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Ingredients
- 6 sole fillets (6 to 8 oz each)
- 8 tablespoons salted butter
- 1/2 cup flour
- juice from 1 lemon
- 1 lemon, thinly sliced (for garnish)
- salt
- fresh black pepper
- 10 sprigs parsley, finely minced
Details
Servings 2
Adapted from cuisine-france.com
Preparation
Step 1
Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt. Dredge the fillets in the flour, shaking off any excess.
Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 2 minutes. Turn the fillet and cook on the other side for 2 minutes again.
Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.
Step 5: Melt the remaining butter in the skillet. When brown, remove from heat and pour over the sole fillets.
Serving: Serve immediately. Garnish with lemon slices. Sole Meunière is excellent in combination with potatoes or rice.
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