Cooking with Butter...Sole Meuniere

Sole with sauce on top.  

This is my variation of Sole Meuniere, a classic dish. If you use Sole and cook it a short amount of time, this is a dish to savor. We can not find fresh Sole around here so I buy it frozen and thaw it in the refrigerator 4 hours. Sauté two minutes on each side and put on warm plate and pour the small amount of sauce over the fish and serve. If you are using a different fish, you might need to cook longer, fish is done when you can easily flake it with a fork. (see photo) Sole is quite thin so cooks quickly.

Sole Meuniere

Cook time 10 minutes

Serves 2

Ingredients

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper

4 fresh sole fillets (or frozen), 3 to 4 ounces each

3 tablespoons butter

1/2 teaspoon grated lemon zest

3 tablespoons freshly squeezed lemon juice

1 tablespoon minced fresh parsley if desired

Directions

 Preheat the oven to 200 degrees F. Have 2 heatproof dinner plates warming.

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels. Heat 3 tablespoons of butter in a large (12-inch) sauté pan over medium heat until it starts to brown. 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 metal spatula and cook for 2 minutes on the other side. Put in a warm oven on warm plate and cook the other 2 pieces. If needed you can add a little more butter. When fish is done, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Pour the sauce over them, sprinkle with the parsley and serve immediately.

 Add a green salad or vegetable and maybe some rice/wild rice or potato.