Sole Meuniere2 servings
Ingredients
•1/2 cup all-purpose flour
•Kosher salt and freshly ground black pepper
•4 fresh sole fillets, 3 to 4 ounces each
•6 tablespoons unsalted butter *
•1 teaspoon grated lemon zest
•6 tablespoons freshly squeezed lemon juice (3 lemons)
Ingredients
•1/2 cup all-purpose flour
•Kosher salt and freshly ground black pepper
•4 fresh sole fillets, 3 to 4 ounces each
•6 tablespoons unsalted butter *
•1 teaspoon grated lemon zest
•6 tablespoons freshly squeezed lemon juice (3 lemons)
•1 tablespoon minced fresh parsley
Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
In a large shallow plate (or pie plate) mix the flour, 2 teaspoons salt, and 1 teaspoon pepper, set aside. Rinse the sole fillets and pat dry with paper towels then sprinkle one side with salt.
In a large (approx 12-inch) skillet melt 3 tablespoons of butter over medium heat until it just begins to brown. in a large (12-inch) saute pan over medium heat until it starts to brown. Dip 2 sole fillets in the seasoned flour, coating both sides lightly, then place them in the hot butter. Reduce heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side is cooking, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
Carefully place the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
* Note: To reduce cholesterol in this dish I substitute half of the butter with olive or canola oil.
Recipe adapted from Ina Garten, The Barefoot Contessa
Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
In a large shallow plate (or pie plate) mix the flour, 2 teaspoons salt, and 1 teaspoon pepper, set aside. Rinse the sole fillets and pat dry with paper towels then sprinkle one side with salt.
In a large (approx 12-inch) skillet melt 3 tablespoons of butter over medium heat until it just begins to brown. in a large (12-inch) saute pan over medium heat until it starts to brown. Dip 2 sole fillets in the seasoned flour, coating both sides lightly, then place them in the hot butter. Reduce heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side is cooking, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
Carefully place the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
* Note: To reduce cholesterol in this dish I substitute half of the butter with olive or canola oil.
Recipe adapted from Ina Garten, The Barefoot Contessa
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