Easy Sole Meuniere

I have been reading My Life in France by Julia Child. Her first meal in France was Sole Meuniere, and in the recent movie Julie and Julia, she sees and smells the dish and says “ah… butter!” This is exactly how I felt while making it. I knew the dish would be delicious, but the house smelled absolutely lovely! I will make this so many more times. Anyone can make this!! And I mean anyone! I cannot wait to make this for guest!!!

I was reading the Art of French Cooking looking for the recipe, though it is not in there, the term “sole” in French is actually just fish. I used cod because it was fresh and available. When I read the reviews for this recipe, some people say to use any white fish. Julia does state that with thicker fish, one should fillet it in half make the fish thinner. This I did as well. The butter and lemon are a perfect combination to help the fish become so flavorful. The hubby licked the plate!!! 😉 I hope you enjoy!

Easy Sole Meuniere
Slightly Adapted from Ina Garten

1/3 cup all purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3-4 ounces each (or 2 fish fillets, split)
6 tablespoons unsalted butter (I used 50/50 blend)
1 lemon, use all the zest, and all the juice
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh parsley

Preheat the oven to 200 degrees. Have 2 heatproof 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. Heat 3 tablespoons of butter in a large sauté pan over medium heat until it starts to brown. (The butter will start to smell nutty.) Dredge 2 fillets in the seasoned flour on both sides and place them in the hot butter. Cook the first side for 2 minutes or until lightly browned. Turn the fillets carefully and cook for 2 minutes. While the second side is cooking, sprinkle half of the lemon zest, and squeeze half of the lemon on top. Carefully put the fillets on the plate (best in the middle of the plate), and pour the lemon butter sauce over them. Place them in the warm oven. Add the other 3 tablespoons of butter in the pan and repeat with the other two fillets. When they are done, add the fillets to the plates in the oven. Sprinkle the finished fillets with parsley, salt and pepper, and serve immediately.

Serves 2.

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One Response to Easy Sole Meuniere

  1. Pingback: Milk Chocolate Buttercream | Tea with SB

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