Sole Meunière
This is the signature dish of Le Dome and a total classic. They use Dover sole, but if you can't find it at your fish market, just substitute sole, lemon sole, grey sole, or flounder. It's a very simple dish and tastes so light and perfect.
Sole Meunière
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients
- 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 sole fillets (about 4 ounces each)
- 4 tablespoons (1/2 stick) unsalted butter
- 2 teaspoons fresh lemon juice
- 1 tablespoon minced flat-leaf parsley
Cooking Directions
- Combine flour, salt, and pepper. Dredge each fish fillet in the flour mixture until well coated.
- In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the fish and brown about 3 minutes on each side, depending on thickness. Transfer the fish to a platter and tent with foil. Add the remaining butter to the pan and turn up the heat to medium-high. When the butter starts to brown, about 3 minutes, add the lemon juice and parsley. Pour the butter over the fish and serve immediately.
This recipe is also featured in my cookbook!
