Sole Meuniere (Sole In Lemon-Butter Sauce) Recipe

Cooking Directions

• STEP 1.Pat the sole fillets dry with paper towels and season with salt and pepper.
• STEP 2.Dredge the fillets in flour, shaking off any excess.
• STEP 3.Heat butter in a large skillet over medium-high heat until it starts to brown.
• STEP 4.Add the sole fillets to the skillet and cook for 2-3 minutes on each side until golden and cooked through.
• STEP 5.Remove the fillets from the skillet and keep warm.
• STEP 6.In the same skillet, add more butter, lemon juice, and chopped parsley.
• STEP 7.Cook the sauce for a minute until the butter is melted and the sauce is well combined.
• STEP 8.Pour the lemon-butter sauce over the sole fillets and serve immediately.

Cooking Tips

• Make sure to pat the sole fillets dry before seasoning to ensure a crispy texture.
• Use a non-stick skillet to prevent the fish from sticking to the pan.
• Be careful not to overcook the sole fillets, as they can become dry and lose their delicate texture.

Storage and Serving

• Sole Meuniere is best served immediately after cooking to enjoy its crispy texture.
• Garnish with fresh parsley and lemon wedges for an extra touch of freshness.
• Serve the dish with a side of steamed vegetables or a light salad for a complete meal.