EASY SOLE MEUNIÈRE
½ c all-purpose flour
Kosher salt and freshly ground pepper
4 fresh sole fillets, 3 to 4 oz each
6 T unsalted butter
1 tsp grated lemon zest
6 T freshly squeezed lemon juice (3 lemons)
1 T minced fresh parsley
Preheat oven to 200º. Have 2 heat-proof dinner plates ready.
Combine the flour, 2 tsp salt, and 1 tsp pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 T of the butter in a large (12 inch) sauté pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add ½ tsp of the lemon zest and 3 T of the lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt and pepper and serve immediately.
Serves 2
½ c all-purpose flour
Kosher salt and freshly ground pepper
4 fresh sole fillets, 3 to 4 oz each
6 T unsalted butter
1 tsp grated lemon zest
6 T freshly squeezed lemon juice (3 lemons)
1 T minced fresh parsley
Preheat oven to 200º. Have 2 heat-proof dinner plates ready.
Combine the flour, 2 tsp salt, and 1 tsp pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 T of the butter in a large (12 inch) sauté pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add ½ tsp of the lemon zest and 3 T of the lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt and pepper and serve immediately.
Serves 2
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