Sole Meuniere (Sole in Lemon-Butter Sauce) The Best Recipes

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Sole Meuniere (Sole in Lemon-Butter Sauce)

"This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults alike. This is a restaurant-caliber recipe that you truly can prepare in 15 minutes! For fussy eaters, I cut back on the lemon juice a little. I like to serve this with ratatouille. Serve with lemon wedges."

Ingredients :

• 2 tablespoons coconut oil
• salt and ground black pepper to taste
• 4 sole fillets
• 1/2 cup flour
• 2 tablespoons butter
• Sauce:
• 1/4 cup butter
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice

Instructions :

Prep : 10M	Cook : 4M	Ready in : 20M

• Preheat the oven to 250 degrees F (120 degrees C). Place 2 serving plates in the oven to pre-warm.
• Divide oil between 2 large skillets and heat over medium heat until oil shimmers.
• While oil is heating, sprinkle salt and pepper over both sides of fillets. Pour flour into a pie plate and dredge fillets on both sides until evenly coated.
• Add butter evenly to both skillets and swirl to mix with oil. When foam subsides, add fish and cook until golden brown, 2 to 3 minutes per side.
• Carefully turn fish over and cook until opaque white in the middle and starting to brown on the bottom, 1 to 2 minutes more. Transfer fish to the warmed plate and loosely cover with aluminum foil. Return plates to the oven.
• Return skillets to medium-high heat. Add butter and cook until golden brown, 1 to 2 minutes. Remove from heat and stir in parsley and lemon juice. Spoon butter sauce over fish.

Notes :

• It's very easy to ruin the appearance of this dish by breaking the fish. It just takes a little bit of extra care when flipping and serving the fillets, by using 2 large skillets and 2 pre-warmed serving plates. Make a foil tent to keep them warm and moist while you make the sauce.

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