Sole Meuniere (EF)

Published on 9 January 2025 at 18:42

Ingredients

Instructions

  • In a bowl add flour, salt & pepper
  • Pat the sole fillets dry with kitchen roll.  Heat 45g of the butter in a 30cm saute pan, over a medium heat.
  • Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a fish slice and cook for 2 minutes on the other side. Sprinkle over capers.
  • Add 1 tsp of lemon zest and 2 tsp of lemon juice to the pan.
  • Carefully transfer the fish to the heat-proof plates and pour the cooking juices over them.
  • Keep the cooked fish warm in the oven, when the fillets are ready, remove from the oven.
  • Sprinkle with the parsley and serve immediately.