Sole Meunière

By cookism

Julia Child wrote that her first sole meunière was a culinary revelation, and it is easy to see why. Despite being a flatfish recipe, there's nothing flat or fishy about it. The delicate sole is powdered to lightly seal in its flavor, before being fried to crispy perfection in parsley and lemon-infused butter. A sprinkle of green gems of capers add bursts of tanginess that delights the tastebuds. This is a dish that exuberates elegance in simplicity; a classic accessible to the humble home kitchen. C'est la vie!

Ingredients

• 1 Sole Fillet (about 200g, skin removed)
• Salt & Black Pepper (to taste)
• 2 tbsp of Plain Flour
• 1 tbsp of Sunflower Oil
• 50 g of Butter
• Zest & Juice of half a Lemon
• 1 to 2 tbsp of Chopped Flatleaf Parsley
• 1 tbsp of Capers

Details

Servings 1
Adapted from cookism.tumblr.com

Preparation

Step 1

1. Pat the fillet dry. Season both sides with salt and pepper.
2. Spoon flour onto a large plate. Evenly coat both sides of the fillet with flour. Lightly shake and pat off excess flour.
3. Heat sunflower oil in a large pan over high heat. When the oil is smoking hot, lower the heat to medium. Place the fillet in and cook each side for about 1 to 2 minutes till golden brown. When fillet is done, transfer it onto a serving plate.
4. Heat and melt butter in a pan over medium heat until brown. Once butter has turn brown, turn off the heat immediately. Stand back and squeeze lemon juice into the pan as it will splutter. Stir in parsley, lemon zest and capers.
5. Drizzle butter sauce onto the fillet. Serve with chopped parsley and lemon wedge.