Sole Meunière | Dorothy Lane Market

Sole Meunière

PREP TIME 10 mins
COOK TIME 5 mins
SERVINGS 1
Chef Carrie Walters
  • POSTED Nov 8th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 Grey Sole fillet, about 12 oz
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 4 Tbsp unsalted butter
  • ½ lemon
  • Italian parsley, chopped

INSTRUCTIONS

1
Dry fish and season with salt and pepper. Dredge in flour and shake off excess.
2
Heat large skillet over medium heat and add butter. When butter stops foaming, add fish and cook 2 minutes, carefully turn and continue cooking for one minute.
3
Squeeze lemon juice over fish and sprinkle chopped parsley. Place fish on plates, pour pan juice over fish, and serve.

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Sole Meunière

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 5 mins
SERVINGS 1

INGREDIENTS

  • 1 Grey Sole fillet, about 12 oz
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 4 Tbsp unsalted butter
  • ½ lemon
  • Italian parsley, chopped

INSTRUCTIONS

1
Dry fish and season with salt and pepper. Dredge in flour and shake off excess.
2
Heat large skillet over medium heat and add butter. When butter stops foaming, add fish and cook 2 minutes, carefully turn and continue cooking for one minute.
3
Squeeze lemon juice over fish and sprinkle chopped parsley. Place fish on plates, pour pan juice over fish, and serve.

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