Food & Cooking Recipes Ingredients Seafood Recipes Sole Meuniere Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 2, 2017 Rate PRINT Share Trending Videos Close this video player Prep Time: 40 mins Total Time: 1 hr Servings: 2 This recipe is inspired by the one in "Julia and Jacques Cooking at Home" (copyright Julia Child and Jacques Pepin, published by Alfred A. Knopf). Ask your fishmonger to clean the fish for you. Ingredients Sole 2 whole Dover sole (about 1 pound each), trimmed, scaled, and cleaned Coarse salt and freshly ground pepper ⅓ cup all-purpose flour 2 tablespoons safflower oil 2 tablespoons unsalted butter Beurre Noisette 2 tablespoons chopped fresh flat-leaf parsley 2 to 3 tablespoons unsalted butter 1 tablespoon capers, drained 1 tablespoon fresh lemon juice Directions Sole: Heat a saute pan over medium-high. Season both sides of fish with salt and pepper. Place flour in a shallow dish. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter. Swirl half of oil and butter in pan and, when foam subsides, place 1 fish in pan, white skin-side down. Saute until browned on first side, 4 to 5 minutes. Turn fish over carefully and saute until other side is crisp and golden brown, 4 to 5 minutes more. Transfer to a serving plate. Repeat with remaining oil and butter to saute remaining fish, then transfer it to another plate. Beurre noisette: Sprinkle half of parsley on each fish. Heat butter in a medium saucepan over high, swirling to melt. Cook until starting to brown, then remove from heat, and, as butter darkens to a hazelnut color, toss in capers and lemon juice; swirl to combine. Pour beurre noisette over fish and serve. Originally appeared: Martha Stewart Living, October 2015 Rate It PRINT