SOLE MEUNIERE (SOLE IN LEMON-BUTTER SAUCE)
This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults alike. This is a restaurant-caliber recipe that you truly can prepare in 15 minutes! For fussy eaters, I cut back on the lemon juice a little. I like to serve this with ratatouille. Serve with lemon wedges.
Provided by luluweezie
Categories World Cuisine Recipes European French
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Place 2 serving plates in the oven to pre-warm.
- Divide oil between 2 large skillets and heat over medium heat until oil shimmers.
- While oil is heating, sprinkle salt and pepper over both sides of fillets. Pour flour into a pie plate and dredge fillets on both sides until evenly coated.
- Add butter evenly to both skillets and swirl to mix with oil. When foam subsides, add fish and cook until golden brown, 2 to 3 minutes per side.
- Carefully turn fish over and cook until opaque white in the middle and starting to brown on the bottom, 1 to 2 minutes more. Transfer fish to the warmed plate and loosely cover with aluminum foil. Return plates to the oven.
- Return skillets to medium-high heat. Add butter and cook until golden brown, 1 to 2 minutes. Remove from heat and stir in parsley and lemon juice. Spoon butter sauce over fish.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 12.2 g, Cholesterol 105.9 mg, Fat 25.6 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 17.2 g, Sodium 255.7 mg, Sugar 0.1 g
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