We received two very large fillets of sole and I prepared them almost Meunière style (I skipped the parsley, so it’s not truly Meunière). It’s very simple and it works with virtually any type of fish fillet.
– 1/2 cup all-purpose flour
– sal and pepper
– sole fillets
– 6 tbsp unsalted butter
– 1tsp lemon zest, grated
– juice of 2 lemons
Mix the flour, salt and pepper in a tray and coat fillets completely. Heat the butter on a skillet and add the fillets. Don’t overcrowd the pan, if you have a smaller pan just cook in two batches. Let cook for about 2 min, then flip the fillets and let cook for another 2 min. While the second half is cooking, add the lemon zest and lemon juice. When the fish is done, plate it, pour the sauce on top, and add fresh chopped parsley (I didn’t have any).
We had ours with brown rice a wilted arugula salad with pear (this wasn’t a great idea, we should have just used the fresh arugula with pear, but we’re here to eat and learn!)