Wild-caught Sole Fillet Meunière Recipe

Time30m

Serves4

lemon butter sauce and ratatouille à la bohémienne, also available “amandine” or with lemon caper sauce

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Ingredients

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1
Prepare the Sole
Pat the sole fillets dry with paper towels. Season both sides with salt and black pepper.
2
Dredge in Flour
Spread the flour on a plate and dredge each fillet in the flour, shaking off the excess.
3
Cook the Fillets
In a large skillet, melt 4 tablespoons of butter over medium heat. Once hot, add the fillets, cooking for about 3-4 minutes on each side or until golden brown and cooked through.
4
Make Lemon Butter Sauce
In the same skillet, remove the cooked fillets and set aside. Add the remaining 2 tablespoons of butter and lemon juice, stirring until the butter is melted and slightly browned.
5
Combine and Serve
Return the fillets to the skillet to coat them in the sauce. Remove from heat and garnish with chopped parsley. Serve with ratatouille on the side.