Fillet of Sole Meunière
A classic French fish preparation —lightly pan-fried in butter with a bright lemon-parsley sauce. Elegant, simple, and packed with flavour!
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Print PinServings: 4 Servings
Calories: 336kcal
Cost: £8.00
Equipment
- 1 Cutting Board & Knife
- 1 Bowl
- 1 Frying Pan
Ingredients
- 4 each Fillets of Sole 150g / 5 Oz Each
- 60 g ½ Cup All-Purpose Flour
- Salt and White Pepper
- 3 Tbsp Clarified Butter
- 100 g Butter, whole, unsalted 3.5 Oz
- 1 each Lemon juice
- 2 Tbsp. Fresh Parsley chopped
Instructions
- Season the fillets lightly with salt and white pepper.
- Dust them with flour, shaking off any excess.
- Heat the pan over medium heat and add the clarified butter.
- Cook the fillets, presentation side down for 2 minutes each side until golden brown.
- Remove and keep warm.
- In the same pan, melt the unsalted butter and cook until it froths and turns golden brown (beurre noisette).
- Add the lemon juice, parsley and a pinch of salt and pepper.
- Pour the butter sauce over the fish and serve immediately.
Notes
You can use whole butter instead of clarified, just be careful that it doesn’t burn!
This method is the basis for other tasty dishes, where you can add items such as different herbs, capers, lemon slivers or tomatoes.
Nutrition
Calories: 336kcal | Carbohydrates: 12g | Protein: 2g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 166mg | Potassium: 65mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1248IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg
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