Sole Meuniere
This dish is a favorite of Rob and Susan’s eldest, Marco Littleton! Fair warning- the Littleton family really likes lemon, you may want to adjust the amount of lemon to your family’s taste. This is a classic French dish; an authentic accompaniment is pommes vapeur, steamed new potatoes tossed with butter and parsley. Add asparagus, broccoli, and/or a green salad and dinner is ready.
SUGGESTED WINE PAIRING:
Boyer-Martenot Bourgogne Côte d’Or, Campania, Italy
Prep Time: 20 minutes
Yield Time: 30 minutes
Yield: 6-8
INGREDIENTS
INSTRUCTIONS
- 4 4-ounce skinless sole filets
- Kosher salt and freshly ground pepper
- 1/2 cup All Purpose flour
- 2 T olive oil, plus more if needed
- 10 T good quality unsalted butter (4T if you are not using max lemon)
- Juice of 8 lemons (3 lemons for normal mortals!), plus wedges for serving
- Zest of 8 lemons (1 tsp grated zest is a good place to start!)
- 2 tablespoons chopped fresh parsley
Preheat oven to 200 degrees.
Season fish with salt and pepper.
Put flour in a shallow dish and dredge fish filets in flour, shaking off excess.
Heat a large non-stick or cast iron skillet over medium heat.
Add olive oil and heat until shimmering.
Add fish filets, cooking in batches and adding oil as needed.
Cook fish until light brown and firm to the touch, about 2-3 minutes per side(a fish turner is very helpful here as these are delicate).
As filets are done, transfer to the oven on an oven safe platter. Watch the temp in the pan and lower if needed, you do not want to burn the oil.
Once the fish is cooked, add the butter to the pan. Swirl the pan until the butter is golden brown. Add lemon zest and juice. Top the fish with the chopped parsley and hit it quickly with the hot butter sauce.Ideally, the parsley will sizzle a little!
Serve immediately with lemon wedges
