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.

(via)

Advertisements

Outraged? Hungry? Thrilled? Want to say hi?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s