Lemon Sole Meunière

Recipe by
Cook: 25 minutes
Sole meunière is a classic French seafood dish where a skinned whole sole is dredged in flour, pan fried in butter and served with browned butter with capers, parsley and lemon juice.

Lemon Sole Meunière

Ingredients

1 Whole lemon sole ( grey skin, head and dorsal fins removed)

2 Tbsp butter

2 Tbsp chopped flat-leaf parsley

2 Tbsp capers

1 x lemon

Olive oil for frying

Salt & pepper

Cooking steps

Step 1

Dredge the lemon sole in seasoned flour on both sides and dust off any excess flour.

Step 2

Heat the pan with some oil and butter and fry the sole on a medium heat until golden and crispy on both sides.

Step 3

Remove the fish from the pan, allow it to rest. Add a knob of butter and let it bubble
away until brown and nutty. Add the capers, lemon juice and chopped parsley.

Step 4

Serve the Lemon Sole with the brown butter sauce and enjoy!

What you’ll need

1 Whole lemon sole ( grey skin, head and dorsal fins removed)

2 Tbsp butter

2 Tbsp chopped flat-leaf parsley

2 Tbsp capers

1 x lemon

Olive oil for frying

Salt & pepper

Let’s cook!

Step 1

Dredge the lemon sole in seasoned flour on both sides and dust off any excess flour.

Step 2

Heat the pan with some oil and butter and fry the sole on a medium heat until golden and crispy on both sides.

Step 3

Remove the fish from the pan, allow it to rest. Add a knob of butter and let it bubble
away until brown and nutty. Add the capers, lemon juice and chopped parsley.

Step 4

Serve the Lemon Sole with the brown butter sauce and enjoy!

Buy the fish used in this recipe
Lemon Sole - Whole 260g From  £9.90 Go to product

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