Simple Sole MeunierePrep: 10 min Cook: 20 min Servings: 5by Nancy Miyasaki193 recipes>
I seem to have a fetish with dover sole right now. It’s so plentiful and inexpensive, I keep looking for different ways to cook it. This easy recipe adapted from the barefoot contessa is really delicious. The slightly burnt flour in the butter gives it a nutty flavor with I just love. You can serve this with a simple rice or pasta and vegetable side.
- ½ c. all-purpose flour
- 2 tsp Kosher salt
- 1 tsp freshly ground pepper
- 5 Sole fillets (I used Basa...if you use a small sole like Dover or Petrale, you'll probably need 12-15 fillets)
- 6 Tbsp butter
- 1 tsp grated lemon zest
- 6 Tbsp freshly squeezed lemon juice (about 3 lemons)
- 1 Tbsp parsley minced
- Combine flour, salt and pepper on a large plate. Pat the fillets dry with paper towels and sprinkle one side with kosher salt.
- Heat 3 tablespoons of butter in a large sautÃ© pan over medium heat until slightly brown. Dredge 2 fillets in the flour mix on both sides and place them in the pan. Lower the head to med-low and cook 2 minutes. Turn carefully and cook for 2 more minutes, adding Â½ tsp of lemon zest and 3 Tbsp of lemon over the fish. Put the fillets on an oven proof plate, pour sauce over them, and place in an oven to keep warm (about 200 F). Repeat the process on the remaining two fillets. Combine the fillets, sprinkle all with parsley and serve immediately.
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