Sole Meunière
Sole Meunière…ok, soooo…typically from Normandy but I enjoyed this dish quite a bit during my time in Antibes. Delicate, delicious and comforting all at the same time.
Ingredients
- 4 petrale sole, or dover sole filets, deboned
- 4 tbsp clarified butter
- 4-5 tbsp unsalted butter
- 2 tbsp capers
- 1 tsp caper juice
- 1.5 tsp tamari
- 2 tbsp parsley, chopped
- 1 lemon, zest and to taste for the juice
- 1/2 cup flour
- 1 tsp salt, seasoned
Instructions
- Pat dry the fish well.
- Mix the flour and seasoned salt.
- Coat the filets on both sides with the flour and shake off excess. Then, place on a sheet pan and refrigerate 15-20 minutes.
- Preheat a stainless steel pan for 2 minutes on high.
- Add 2 tbsp of clarified butter and once bubbling, add 2 filets of the fish giving it a lil shake so they don’t stick. Cook for 2-2.5 min on medium high per side. Then, wipe off the pan and repeat with the other 2 filets.
- Add the unsalted butter and brown on medium, after about 2 min once it is starting to smell nuttier add in lemon zest and capers with the juice.
- Continue browning for another 3-5 min until fully golden. Then, turn the heat off, add in tamari and a tiny squeeze of lemon.
- Spoon over the fish with parsley.
Nutrition
Calories: 463kcal, Carbohydrates: 15g, Protein: 37g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 154mg, Sodium: 924mg, Potassium: 589mg, Fiber: 1g, Sugar: 1g, Vitamin A: 530IU, Vitamin C: 17mg, Calcium: 35mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.