Easy Sole Meuniere
Adapted from Ina Garten
Ingredients:
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley
Preparation:
1. Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready.
2. 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.
3. 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. (It's a tricky flip, so make sure to grab the entire fish or it will break)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 fillets 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.
Review: I loved this recipe because it was so simple and delicious. The sole just melts in your mouth from the butter and the tartness of the lemon is not overwhelming. I hate when you only taste the lemon and nothing else, but try to use meyer lemons if you can. Also, I was kinda leery about serving my non-eating fish husband this meal, but he was a trooper and ate it. Well, he ate one fillet. He's still not a fish eater, but he still enjoyed it. It's a rich, balanced and healthy meal, it was as if I was dining in a little cafe in Paris!
