Sole Meuniere

French Dinner Recipes

1 lemon half 2 sole fillets salt and pepper to taste flour 3 Tbsp. butter 1 Tbsp. olive oil 2 Tbsp. chopped fresh parsley

A simple, classic way to prepare fish - and simply delicious. Cut the lemon into paperthin slices. (Remove and discard seeds.) Salt and pepper the fillets. On a dinner plate, place about 1/2 cup flour. Dredge fillets through the flour - just set the fish in the flour and pat it to get the flour to adhere to the fish. Then flip it to flour the other side. In a large skillet, melt 2 Tbsp. butter and add 1 Tbsp. oil. With the burner on medium high, add the fish to the skillet. Cook until outside is crispy and golden. Only turn it once - you'll know when to turn it by watching the "done" creep up the edges. It only takes about 5 minutes to cook. Remove the fillets from the pan and set aside on the dinner plates to keep warm. Turn heat to low, add 1 Tbsp. butter and the lemon slices. Sprinkle with parsley. Season to taste with salt and pepper. Plate up by laying the fish on the plates and spooning the sauce over the fish. Serve immediately. A cold glass of pinot grigio would be nice.

Submitted by Gretchen Grant
Contributed on: Tuesday March 2nd, 2010 and modified on Tuesday March 2nd, 2010