Sole Meunière might be just the main course you are searching for. This recipe makes 4 servings with 849 calories, 114g of protein, and 35g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 15 minutes. A mixture of additional lemon, juice of lemon, unrefined sea salt and freshly cracked pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a pescatarian diet.
Dredge the filets in flour until well-coated.
Heat 4 tablespoons butter or ghee in a cast iron skillet over a medium flame until the butter begins to foam and brown (this foaming process will not occur if youre using ghee or clarified butter).Reduce heat to medium-low, then place the floured filets of sole into the hot butter and fry on each side about two minutes.
Remove the fish from the skillet and plate them.
Heat additional two tablespoons butter in the skillet until melted, then add lemon zest, lemon juice and minced parsley to the skillet whisking together to combine for about one minute.
Pour sauce over the fish, season with salt and pepper and garnish with lemon wedges.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. One wine you could try is Loveblock Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.
Loveblock Pinot GrisLoveblock Pinot Gris is a pale golden with hints of green. The 2013 vintage is a dry style with floral aromas and a hint of ripe pineapple. The palate reveals poached pear and blood orange, and finishes with a touch of citrus, good texture and rich mouth feel.