Filet De Sole Meunière “tradition” Ou “aux Huitres” Recipe

Prepare the Spinach

In a medium saucepan, bring water to a boil. Add the fresh spinach and blanch for about 2 minutes. Drain and immediately place in ice water to stop the cooking process. Once cool, drain again and set aside.

Prepare the Sole

Pat the Dover sole fillets dry with paper towels. Season both sides with salt and black pepper. Dredge the fillets in all-purpose flour, shaking off excess.

Cook the Sole

In a large skillet, melt ½ cup of butter over medium heat. Once melted and bubbly, add the sole fillets. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the fillets from the skillet and set aside.

Prepare the Sauce

In the same skillet, add the remaining ½ cup of butter and let it brown lightly. Stir in the lemon juice. If using oysters, add them to the skillet to warm them up for about 1-2 minutes.

Serve

On a serving plate, place a generous portion of the blanched spinach. Top with the cooked sole fillets and drizzle the brown butter sauce over them. If using, add the warmed oysters on top. Serve immediately.