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Sole meunière

Sole meunière

5
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This classic French recipe is elegant but also quick and easy, our favorite kind of fancy. Browned butter is the low-key hero of this simple dish, turning nutty when toasted in a skillet.

Ingredients

Capers

1 Tbsp, drained

Fresh parsley

1 Tbsp, finely chopped

Lemon zest

½ tsp

Fresh lemon juice

1 Tbsp

Uncooked sole

1 pound(s), (4 [4-oz] fillets)

Kosher salt

½ tsp

Black pepper

¼ tsp

All-purpose flour

2 Tbsp, divided

Unsalted butter

3 Tbsp, divided

Instructions

  1. In a small bowl, stir the capers, parsley, and lemon zest and juice.
  2. Pat the fish dry with paper towels; sprinkle the tops of the fillets evenly with the salt and black pepper. Sprinkle 1 tbsp flour evenly over the tops of the fillets; rub the flour to coat the entire surface of the fillets with a thin, even layer. Turn the fillets over and repeat the process with the remaining 1 tbsp flour.
  3. In a 12-inch nonstick skillet, melt 2 tbsp butter over medium heat, swirling the pan until the foam subsides. Add the fish and cook until lightly browned on the bottom, about 3 minutes. Carefully turn the fish. Continue to cook until the fish flakes easily with a fork, 2 to 3 minutes more. Transfer the fish to a platter.
  4. Add the remaining 1 tbsp butter to the same skillet and cook until lightly browned, 1 to 2 minutes, swirling the pan often. Stir in the lemon mixture until well combined. Remove the pan from heat. Pour the sauce over the fish.
  5. Serving size: 1 fillet

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