Sole Meunière

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!

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