Best 2 Easy Sole Meuniere Recipes
If you're looking for an easy and delicious way to cook sole, then sole meunière is the perfect recipe for you. This classic French dish is made with simple, fresh ingredients and can be prepared in just a few minutes. The result is a tender, flaky fish with a crispy, buttery crust. Sole meunière is a great option for a weeknight meal or a special occasion. Serve it with your favorite sides, such as lemon wedges, roasted potatoes, or green beans.
Here are our top 2 tried and tested recipes!
EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
EASY SOLE MEUNIERE (BAREFOOT CONTESSA)
This is a VERY good, simple Meuniere. Sometimes I use tilapia...I think you can use almost any kind of firm white fish. Be sure to use kosher salt, there is a difference. And I think the lemon zest really adds to the dish. I also add a few splashes of white wine and sometimes add capers at the end.
Provided by Scoutie
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Have 2 heat-proof dinner plates ready.
- Combine the flour, 1 teaspoon salt, and 1 teaspoon pepper in a large shallow plate.
- Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown.
- Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter.
- Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side.
- While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
- Carefully put the fish filets on the ovenproof plates and pour the sauce over them.
- Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets.
- When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
Tips:
- To ensure the freshest sole, look for fish that is firm to the touch and has clear, bright eyes.
- Make sure to pat the sole dry before cooking to prevent the fish from steaming instead of searing.
- Use a non-stick skillet to prevent the sole from sticking and breaking apart.
- Cook the sole over medium heat to prevent it from overcooking and becoming dry.
- Baste the sole with the melted butter and lemon juice while it is cooking to keep it moist and flavorful.
- Serve the sole immediately with your favorite sides, such as rice, potatoes, or vegetables.
Conclusion:
This sole meunière recipe is a classic French dish that is sure to impress your guests. The delicate flavor of the sole is perfectly complemented by the crispy skin, the rich and flavorful sauce, and the bright acidity of the lemon. Whether you are serving it for a special occasion or simply as a weeknight meal, this sole meunière recipe is sure to be a hit.
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