This was the dish that made Julia Child fall in love with French cuisine. It’s a very easy dish but you still want to watch over your fish as they cook because they cook quickly.
I am adding some corn meal in my flour mix for a crispy texture and the Greek in me is adding capers to the dish.
The brown butter, lemon, capers and parsley are a perfect pairing to the fish’s delicate taste.
Sole Meuniere
(serves 4)
4 sole fillets (or other flat fish flllet) 4 oz. each
8 Tbsp. all purpose flour
4 Tbsp. fine cornmeal
salt and pepper
olive oil for frying
Sauce
1 stick unsalted butter (or 1/2 cup extra-virgin olive oil)
3-4 Tbsp. lemon juice
1/4 cup capers
1/4 cup finely chopped parsley
lemon wedges
- If using frozen fillets, defrost overnight in the fridge. Bring fish to room temp. and pat dry. Season both sides of fish with flour and cornmeal in a shallow bowl and dredge both sides of the fish with flour mix.
- Place a large non-stick pan on your stove-top over medium-high heat. Add the oil and throw a bit of flour to test heat of oil. Once hot, place your fish in the pan and cook for about 2 minutes a side or until golden. Remove fish and place on warm plates.
- Pour off excess oil on pan, wipe clean with paper towel. Place pan back on stove-top over medium heat. Add butter and swirl the pan until it just begins to brown then add the lemon juice and capers and swirl to incorporate.
- Pour sauce over fish plus capers. Sprinkle parsley on each fish and serve with a lemon wedge.
*Serve your fish with my stove-top rice pilaf
