Sole Meunière
Whole sole dredged in flour, pan-fried in butter, finished with lemon, parsley, and brown butter.
- prep 10 min
- cook 10 min
- total 20 min
- serves 4
- intermediate
Ingredients
- 4 sole
- 80 g flour
- 120 g butter
- 2 lemon
- 3 tbsp flat parsley
- 1 tsp salt
- 0.5 tsp pepper
Steps
- Pat sole dry, season generously, dredge in flour, shake off excess.
- Melt half the butter in a wide pan until foaming.
- Lay fish in, cook 3 minutes until golden, flip carefully 2 minutes.
- Transfer to warm plates, wipe pan, melt remaining butter until nutty brown.
- Add lemon juice and parsley, pour foaming butter over fish.
≈ 420 kcal · 34 g protein · 12 g carbs · 26 g fat — per serving, estimate