Sole Meuniere

Sole is a very thin, delicate fish and the fresh lemon gives the sole some great flavor.  This dish cooks quickly so be sure to have all of the ingredients prepared ahead of time.  I have two recipes;  the first I am not sure where I got it but the second recipe comes from Legal Sea Foods in Boston.

  • 1/4 cup flour
  • salt and pepper to taste
  • 2 sole fillets, usually about 4 ozs. each
  • 2 tbsp. unsalted butter
  • 1/2 tsp. lemon zest, grated
  • 3 tbsp. fresh lemon juice
  • fresh parsley, minced

Mix the flour, salt and pepper to taste in a shallow dish.  Pat the fish dry  and dredge in the flour mixture on both sides.

Melt 2 tbsp. butter over medium heat.  Place the fish in the skillet, lower the heat and cook for 2 minutes per side.

Prior to the second side being done add the lemon zest and lemon juice to the pan.  Sprinkle with parsley and serve.

Serves 2

Sole with Lemon-Caper Butter (adapted):

  • 1/4 cup flour
  • 4 (6-oz.) sole fillets
  • 2 tbsp. olive oil
  • 1/2 cup dry white wine
  • 1/4 cup capers, drained
  • 6 tbsp. butter, cut into pieces
  • 1/3 cup fresh lemon juice (I used half that amount)
  • 2 tbsp. parsley, minced
  • lemon slices for garnish

Lightly coat each fillet with flour and sprinkle with salt and pepper.  Heat oil and add fish; cook about 2 minutes per side.  Remove fish to a platter and keep warm while you make the sauce.

Add the wine to the skillet and bring to a simmer.  Add capers and simmer until liquid is reduced by half.  This should take about 3 minutes.  Whisk in butter, 1 piece at a time, while allowing each piece to melt before adding the next.  Whisk in lemon juice and parsley and season to taste.  Spoon the lemon-caper butter over the fish and garnish with lemon slices.

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