Sole Meunière - what a way to step out of grilling season and back into the kitchen! This dish is a prime example of simple ingredients that come together beautifully - fresh sole, butter, lemon and parsley. I like to add capers for that little pop of sour, but you do you! Serve with little creamer potatoes and a bright salad for a delectable and easy meal! This was a winner with the entire family too!
Here's a little secret that I gleaned from @nytcooking to help avoid that lingering odor after cooking fish…soak the sole in milk for half an hour before dredging with flour to help tone down the fishy odor after cooking. This also makes for a melt-in-your-mouth texture, this step is optional but highly recommended! Enjoy xoxo Kirsty
Ingredients for 4 servings - easily halved
8 sole filets (3 to 4 oz. each)
1 cup (240ml) milk
3/4 cup (90g) all purpose flour
freshly ground black pepper
1/4 cup (60ml) vegetable oil
1/4 cup (60g) butter, unsalted
For the Sauce:
1/4 cup (60g) butter, unsalted and cut into pieces
2 tablespoons parsley, chopped
1 tablespoon (15ml) fresh lemon juice
1 tablespoon capers, drained (optional)
Rinse the fish and pat dry. Place in a shallow dish and cover with milk. Cover and leave in the fridge for 30 minutes. This is a good time to prepare the remaining ingredients - your ‘mise en place’!
Put the flour in a shallow dish. After 30 minutes of soaking, remove the fish from the milk bath, allow each filet to drip off the excess milk, and place on a large platter or baking sheet. Sprinkle both sides of the filets with salt and pepper, then dredge both sides in flour.
Heat oil in large (preferably non-stick) frying pan over medium-high heat until it shimmers. Add the butter and swirl the pan around. Add the fish (you may need to do this in two batches) and cook until golden underneath, for 2-3 minutes. Carefully turn fish over (it’s likely to break so I like to use a fish spatula and a spoon) and cook until golden on the other side for another 1-2 minutes. You can place the cooked filets on a platter and tent them with foil whilst you work on the second batch.
When all the fish is cooked, pour off the drippings and wipe the pan clean. Return the pan to medium-high heat and add the butter, allow it to turn golden-brown by cooking it for about 2 minutes. Add the parsley, lemon juice and capers (if using) and spoon over the fish. Serve with lemon wedges, steamed baby potatoes (sooo good with all that butter!) and a leafy salad.