Sole Meuniere is a classic French dish made with sole fillets. Dover sole is meaty and succulent, but with a delicate flavor. When it comes to cooking, the simplest way is the best, as in classic sole meunière, where butter and lemon subtly enhance the taste and texture.
Sole Meuniere
4-6 filets of sole, about 1 pound
¼ tsp salt or to taste
¼ tsp ground black pepper or to taste
½ cup all-purpose flour
6 tbsp butter, clarified unsalted
⅓ cup capers drained
3 tbsp fresh parsley chopped
1 lemon cut into slices plus extra lemon wedges
- Season fish with salt and pepper on both sides. Dredge the fillets through flour to coat both sides; shake off any excess flour.
- Add 1 tbsp of the butter to a hot skillet and when the butter is very hot but not browning, lay as many fillets as will fit in the skillet and saute a minute or two per side or until golden brown. Transfer the fish to a platter and repeat with remaining fish fillets if needed.
- Wipe the frying pan clean and add the remaining butter. Heat until bubbling, then add the capers and cook until the butter starts to brown.
- Garnish the fish fillets with parsley then immediately pour the butter sauce over the fish fillets.
- Garnish with lemon wedges or slices and serve at once.
