Sole meunière

PT20M

First published in 2022
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Ingredients

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Sole meunière

1

Sprinkle some flour over a large plate. Pat the fish fillets dry, then place on the plate and dust with flour on each side, tapping to remove any excess flour

2

Place a large non-stick frying pan over a medium-high heat and add around two thirds of the butter. Once melted, swirl to coat the base of the pan, then add the fish fillets skin-side down and sprinkle the flesh with a pinch of salt

3

Cook for a couple of minutes, adjusting the heat if needed. You want the butter to be foaming but not burning

4

Once the butter is nutty brown and foaming (a couple of minutes), add the rest of the butter and the capers to the pan and use a spoon the baste the fish for a further minute

5

Take the pan off the heat, season the fish with lemon juice and leave to sit for a minute

6

Carefully transfer the sole fillets to plates, then add the parsley to the butter sauce and pour the sauce over the fish to finish

First published in 2022
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