Sole Meunière
Ingredients
- 8 lemon sole fillets
- 60 g plain flour
- 100 g unsalted butter
- 2 lemon
- 20 g flat-leaf parsley
- 2 tbsp capers
- 2 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 465 kcal
- Protein
- 33.1 g
- Carbohydrate
- 13.4 g
- of which sugars
- 1.7 g
- Fat
- 30.2 g
- of which saturates
- 14.4 g
- Fibre
- 3.2 g
- Salt
- 0.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the flour with salt and pepper. Dust the sole fillets lightly in the seasoned flour and shake off any excess.
- 2
Heat half the butter and the oil in a large frying pan over a medium-high heat. Fry the fillets for 2 minutes per side until golden. Work in batches. Keep warm.
- 3
Wipe the pan clean. Melt the remaining butter over a medium heat and cook until it turns a nutty golden-brown colour. Remove from the heat immediately.
- 4
Add the lemon juice, capers, and chopped parsley to the brown butter. Pour over the fish and serve at once with steamed new potatoes.
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