sole meunière

My aupair-mother was nice enough to give me free reign of the fishmonger’s for lunch last week, and so I decided to divert from my go-to salmon and branch out to other fish. Lemon sole sounded like a good bet, and this simple recipe from BBC GoodFood was tasty tasty tasty, particularly with some delicious French bread and a baby-spinach salad.

2014-06-19 13.12.24

(serves 4)

4 fillets sole (or apparently you can also use plaice), skin-on
6 tbsp plain flour
3 tbsp light olive or sunflower oil
85g unsalted butter
Juice of 1 lemon
2 tbsp small capers

  1. Pull out any fishbones with tweezers.
    In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour to coat well.
  2. Heat the oil in a large frying pan. Cook fish skin-side down for 2 minutes, then turn and cook the other side for 1-2 minutes until golden.
  3. Remove the fish to a warmed plate, then season.
  4. Return the pan to the heat, add butter until melted and beginning to turn a light brown, then mix in the lemon juice and capers. Swirl in the pan for a few seconds then return the fish to the pan to coat. Serve immediately.



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