While I’m usually prepared to slow-cook, braise, and marinate my meats and poultry, I can’t say the same for fish. I’ve learned that fresh, wild-caught fish is most delicious when it’s romanced with simple ingredients, as done here with this sole meunière.
This sole meunière is the perfect example of that. A light dredge in [easyazon_link identifier=”B0046IGQD2″ locale=”US” tag=”monpetitfour-20″]flour[/easyazon_link], then the fish is off to a pan of brown butter to become succulent and moist beyond belief.
This easy fish recipe is then finished off with a drizzle of lemon butter sauce and a garnish of parsley.
The first time I had a sole meunière, I was in a classic Paris [easyazon_link identifier=”0761173382″ locale=”US” tag=”monpetitfour-20″]bistro[/easyazon_link] in the 6th. It’s one of those dishes that you just must try in France because even though it carries a subtle flavor here in the States, dover sole in Europe is just something else.
And I guess that explains why the French felt little need to do much with the fish other than cook it in [easyazon_link identifier=”B001LNPHNA” locale=”US” tag=”monpetitfour-20″]butter[/easyazon_link] and lemon juice. Somehow, though, this lemon butter sauce is utterly tantalizing with the fish, so much so that the sole meunière I enjoyed at that bistro hasn’t escaped my memory.
This easy fish recipe for sole meunière has become a staple in my kitchen ever since.
And if you know me, that’s saying a lot. While I like seafood, I don’t eat it or purchase it as much as I probably should.
I never grew up eating a lot of fish, so even the sight of raw fish at the market is a bit off-putting for me. This all changes once I give the fish a little French TLC; it’s amazing how appetizing the fish becomes.
I suddenly can’t wait to dig into the fish, and when I do, I’m in love. But I guess that’s what happens when you romance fish…it ends up romancing you!
- 1 fillet of dover sole
- pinch of salt and pepper
- 2 tbsp milk
- 2 tbsp all-purpose flour
- 3 tbsp unsalted butter, divided
- juice of 1/2 a lemon
- parsley, to garnish
- Rinse fish under cold water, then pat dry. Sprinkle with a pinch of salt and pepper.
- Pour the milk into a large, shallow bowl. Pour the flour onto a large dinner plate. Dip both sides of the fish in the milk, then transfer to the flour. Rub flour into both sides of the fish. Shake off excess flour.
- Melt 1 1/2 tablespoons of the butter in a pan over medium high heat. Cook the fish on the first side for 2 1/2 minutes. Then flip over and cook for another 1 1/2 minutes.
- Remove the fish from the pan. Pour out the butter and rinse the pan under water. Add the remaining 1 1/2 tablespoons of butter and melt over medium heat. Then add the juice of the lemon and give the pan a swirl. Remove the pan from the heat.
- Pour the butter sauce over the fish and garnish with parsley (and lemon wedges, if desired).
Nutrition Information:Yield: 1 Serving Size: 1 Servings
Amount Per Serving: Calories: 448