Sole Meunière

Name: Sole Meunière
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 3 Tbsps Butter; 3 Tbsps butter; 1 Tbsp Lemon juice; 1 Tbsp lemon juice; 1 teaspoons Lemon zest; 1 teaspoons lemon zest; 2 servings Parsley(for garnish); 2 servings parsley for garnish; 2 Tbsps white wine such as sauvignon blanc; 2 Tbsps White wine(such as sauvignon blanc)

Sole Meunière requires roughly 15 minutes from start to finish. Watching your figure? This gluten free, primal, and vegetarian recipe has 339 calories, 1g of protein, and 34g of fat per serving. This recipe serves 2. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have lemon zest, lemon zest, wine such as sauvignon blanc, and a few other ingredients on hand, you can make it.

Instructions

Pat the fish dry with paper towels. Generously salt and pepper both sides of the fillet and then lightly dust all surfaces of the fish with flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Fish

Equipment you will use

Paper Towels

Add 2 tablespoons of the butter to a frying pan and heat over medium heat until the pan is hot and the butter has melted.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the sole and fry on one side until cooked about half way through (the cooked part will appear opaque if you look at the side of the fillet). Carefully flip using 2 spatulas and fry until cooked through.To make the Meunire sauce, transfer the fish to a plate, then add the shallots to the butter. Fry until the shallots are tender and starting to brown.

Ingredients you will need

Shallot

Butter

Sauce

Fish

Sole

Equipment you will use

Spatula

Add the white wine and boil until most of the liquid is gone. Finish the sauce by whisking in the lemon juice and zest along with the last tablespoon of butter.

Ingredients you will need

Lemon Juice