Inspiced — Recipe Manager
Sole meunière

Sole meunière

greatbritishchefs.com
Try out a real classic French fish dish with our easy sole meunière recipe. Lemon sole is floured and panfried until golden in a caper butter sauce, then served with fresh parsley and a squeeze of lemon juice.
  • Cooking:
  • Serves: 1 person

Ingredients

Instructions

  1. Step 1

    Sprinkle some flour over a large plate. Pat the fish fillets dry, then place on the plate and dust with flour on each side, tapping to remove any excess flour

  2. Step 2

    Place a large non-stick frying pan over a medium-high heat and add around two thirds of the butter. Once melted, swirl to coat the base of the pan, then add the fish fillets skin-side down and sprinkle the flesh with a pinch of salt

  3. Step 3

    Cook for a couple of minutes, adjusting the heat if needed. You want the butter to be foaming but not burning

  4. Step 4

    Once the butter is nutty brown and foaming (a couple of minutes), add the rest of the butter and the capers to the pan and use a spoon the baste the fish for a further minute

  5. Step 5

    Take the pan off the heat, season the fish with lemon juice and leave to sit for a minute

  6. Step 6

    Carefully transfer the sole fillets to plates, then add the parsley to the butter sauce and pour the sauce over the fish to finish
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