Main
Sole Meunière
20 minServes 2Nutri-Score C€€€
C
20 min
20 minSole Meunière
what you need
Ingredients
Dover sole (whole, trimmed, skin, head and tail removed, wing bones snipped away)Fish2 pieces
flour (seasoned, for dusting)Pantry60 g
salt (for seasoning the flour)Spices3 g
black pepper (freshly ground, for seasoning the flour)Spices1 g
olive oil (generous glug)Pantry40 ml
butter (generous amount, for basting)Dairy100 g
lemon (juiced)Produce1 piece
fresh parsley (finely chopped)Produce20 g
capers (drained)Pantry20 g
per serving
Nutrition
697kcal
- Carbs
- 25 g
- Proteins
- 31 g
- Fat
- 53 g
what you’ll use
Tools
Frying pan
spoon
step by step
Method
- Step 1
Prepare the sole
- Ask your fishmonger to trim the sole, or do it yourself: remove the skin, head and tail and snip away the small bones along the wings.
- Lightly coat the fish in seasoned flour, shaking off any excess so you get just a thin dusting.
- Step 2
Fry the fish in olive oil
- Heat a generous glug of olive oil in a large frying pan over a medium heat.
- Add the sole and cook until lightly golden.
- Step 3
Baste with butter and lemon
- Add a really generous amount of butter and a good squeeze of lemon juice.
- As the butter melts and foams, spoon it continuously over the fish until cooked through.
- Step 4
Make the butter sauce
- Carefully lift the sole out of the pan and transfer to a serving plate.
- Add another squeeze of lemon juice to the buttery pan juices, then the finely chopped parsley and the capers, and let the butter brown gently.
- Step 5
Serve
- Spoon the sauce generously over the fish and serve immediately.
most cooked first