Sole Meunière
Equipment
- Wide frying pan
- large spatula
Ingredients
- 6 fillets fresh Sole skinless, boneless
- ¾ cup all purpose flour
- 2-3 tbsp clarified butter or ghee
- 2 tbsp unsalted butter
- 3 tbsp non pareil capers
- 1 lemon juiced and zested
- 1 tsp kosher sea salt
- 1 tsp freshly cracked black pepper
- 2-3 tbsp fresh chopped parsley
Instructions
- Pat the sole fillets dry with kitchen paper towels. Lightly season both sides with sea salt and pepper. Then lightly dredge the fillets in all purpose flour, shaking off any excess flour.
- Heat a frying pan to medium heat. Add one tablespoon of clarified butter or ghee. Gently lay the fillets without overcrowding the pan, mine could fit about 2.
- Fry until lightly golden on the first side, for about 1-2 minutes. Flip and cook the other side for 1-2 minutes or until fish is lightly golden brown. (see images)
- Once cooked, transfer the fish to a platter. Cook the remaining pieces of fish in the same way, adding more cleared butter as needed.
- Once all the pieces are cooked. Melt the butter in the same pan. Add capers, lemon zest(if using) and lemon juice. Scrape any bits from the bottom and reduce heat.( the lemon juice will deglaze any bits). Stir in chopped parsley. Spoon lemon caper sauce over fish and serve right away.
- Best served with mashed potatoes or pilaf rice ,or roast potatoes and vegetables like sautéed broccoli/green beans/ cauliflower/ brussels sprouts. Enjoy!
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