Sole Meunière

 

 Sole Meunière, a classic French dish meaning "miller's wife," is known for its simplicity and elegance.  This recipe features delicate sole fillets bathed in a nutty brown butter sauce, brightened with lemon, and finished with fresh parsley. It's a surprisingly easy dish to prepare, perfect for a weeknight meal that feels special.

 

Ingredients:

 

4 sole fillets (4-6 ounces each)

½ cup all-purpose flour

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

Instructions:

 

Prep the Sole: Pat the sole fillets dry with paper towels. Season them lightly on both sides with salt and pepper.

 

Dredge the Fish:  Place the flour on a shallow plate. Dredge each sole fillet in the flour, coating both sides evenly. Gently shake off any excess flour.

 

Cook the Sole: Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and foaming, carefully add the floured sole fillets. Cook for 2-3 minutes per side or until golden brown and cooked through. Be gentle when flipping the fish to avoid breaking the delicate fillets.

 

Make the Brown Butter Sauce:  While the second batch of fish cooks, remove the cooked fillets to a plate and tent them with foil to keep warm. Wipe out any browned bits from the pan with a paper towel. Add the remaining 2 tablespoons of butter to the pan and increase the heat to medium-high. Swirl the pan constantly until the butter melts and starts to turn golden brown, releasing a nutty aroma. This is the brown butter – don't let it burn!

 

Finish the Dish: Immediately add the lemon juice to the brown butter, whisking to deglaze the pan and incorporate any browned bits. Let the sauce simmer for a few seconds, then remove the pan from the heat.

 

Serve:  Return the cooked sole fillets to the pan and spoon the brown butter sauce over them. Garnish with chopped fresh parsley and serve immediately with your favorite sides, such as roasted vegetables, rice pilaf, or mashed potatoes.

 

Tips:

 

Use sole fillets that are similar in size for even cooking.

Don't overcrowd the pan when cooking the fish. Cook the fillets in batches if necessary to ensure they brown evenly.

If the brown butter starts to brown too quickly, reduce the heat slightly.

For a richer sauce, you can add a tablespoon of chopped shallots to the pan along with the butter in step 4. Cook the shallots until softened before continuing with the recipe.

Serve Sole Meunière immediately to enjoy the crispy fish and flavorful sauce at their best.

With its simplicity and delightful flavors, Sole Meunière is a recipe that will become a weeknight favorite. So go ahead, and impress your family and friends with this taste of French cuisine!