Classic Sole Meunière

Name: Classic Sole Meunière
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 2 servings Freshly ground black pepper; 2 Tbsps vegetable oil or canola oil; 2 servings Coarse kosher salt; 1 Tbsp fresh lemon juice; 2 servings Lemon wedges; 2 Tbsps chopped fresh Italian parsley; 4 fillets sole fillets (each about 3 to 4 ounces); 59 milliliters (1/2 stick) unsalted butter, cut into 4 pieces

Classic Sole Meunière is a pescatarian main course. This recipe makes 2 servings with 684 calories, 46g of protein, and 44g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up coarse kosher salt, lemon wedges, sole, and a few other things to make it today. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place flour in pie dish. Rinse fish;pat with paper towels.

Ingredients you will need

All Purpose Flour

Fish

Equipment you will use

Paper Towels

Pie Form

Sprinkle both sidesof fish with coarse salt and freshly groundpepper. Dredge fish on both sides withflour; shake off excess.

Ingredients you will need

Coarse Salt

Shake

Fish

Place on platter.

Heat oil in large skillet over medium-highheat until oil is hot and shimmers.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Addbutter; quickly swirl skillet to coat. Whenfoam subsides, add fish and cook untilgolden on bottom, 2 to 3 minutes. Carefullyturn fish over and cook until opaque incenter and golden on bottom, 1 to 2minutes. Divide fish between 2 warmedplates; tent with foil.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Aluminum Foil

Pour off drippingsfrom skillet; wipe with paper towels.

Equipment you will use

Paper Towels

Frying Pan

Place skillet over medium-highheat.

Equipment you will use

Frying Pan

Add butter; cook until golden, 1 to 2minutes.

Ingredients you will need

Butter

Remove from heat; stir in parsleyand lemon juice (sauce may sputter). Spoonsauce over fish.

Ingredients you will need

Lemon Juice

Sauce

Fish

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Bon Appétit

Equipment

Ingredients

Servings:

118milliliters

all purpose flour 2servings

Freshly ground black pepper 2Tbsps

vegetable oil or canola oil 2servings

Coarse kosher salt 1Tbsp

fresh lemon juice 2servings

Lemon wedges 2Tbsps

chopped fresh Italian parsley 4fillets

sole fillets (each about 3 to 4 ounces)59milliliters

(1/2 stick) unsalted butter, cut into 4 pieces

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.