Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sole Meunière
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 418
- Total Fat
- 34 g
- Saturated Fat
- 12 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 16 g
- Cholesterol
- 97 mg
- Sodium
- 418 mg
This simple, classic and delicious dish can be prepared with a variety of fish. Traditionally, thin filets of sole are lightly coated in flour and quickly sautéed. To do this, we melt butter and cook until it's a nutty brown, then finish it with fresh lemon and parsley before spooning it over the fish. Rice pilaf or boiled potatoes would be a perfect side dish.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 418
- Total Fat
- 34 g
- Saturated Fat
- 12 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 16 g
- Cholesterol
- 97 mg
- Sodium
- 418 mg
Ingredients
Directions
- Season the fish with salt and pepper. Put the flour in a wide shallow dish, then coat the fillets one at a time in the flour, shaking off the excess.
- Heat a large nonstick skillet over high heat. Add the vegetable oil; once very hot and shimmering, add the fillets. (You may need to do this in 2 batches.) Cook until golden brown and cooked about two-thirds of the way, 2 to 3 minutes. Carefully flip the fish and cook until just cooked through, about 30 more seconds. Remove the fillets to a serving platter.
- Pour off any remaining oil and wipe out the skillet. Return it to medium-high heat, then add the butter and cook until melted, any foaming subsides and the butter is a deep golden brown, 3 to 4 minutes. Remove from the heat and swirl in the lemon juice and a pinch of salt (it may splatter a bit). Once incorporated, add the parsley and immediately spoon the sauce over the fish. Serve with lemon wedges.
