November 21st, 2024
Recipes
Sole Meuniere
Valentina P
- Difficulty
•
- Time 15"
Delicious pan-fried sole with lightly crisp edges and a savory browned butter sauce. A restaurant quality dish you can make in just 15 minutes.
How To MakeDiet Type: Classic
Shopping List
- 3/4 pound dover or petrale sole fillets (about 3 ounces each)
- 6 tablespoons grass-fed butter or ghee (dairy-free butter can also work)
- 3 tablespoon all-purpose flour or cassava flour (or gluten-free blend)
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 1/2 tablespoons capers, drained
- 1 tablespoon extra-virgin olive oil
- salt and pepper, to taste
Instructions
- Step 1: Gently rinse and pat the fish very dry. Spread the flour on a plate and coat the fillets on both sides in the flour. Season well with salt and pepper.
- Step 2: Heat the butter in a wide frying pan over medium-high heat. Once the butter is foaming and slightly changes color, carefully add the fish fillets into the butter. Avoid overcrowding the pan, you can make several batches if needed.
- Step 3: Cook the fillets for 3 minutes, then gently flip the fillets to cook another 3 minutes. Don't worry if the fish sticks a bit, it will just add more flavor to the sauce. Transfer the cooked fish to a serving plate.
- Step 4: Add the olive oil, capers, parsley and the lemon juice to the butter in the pan. Stir for a few seconds to incorporate and then simply spoon the sauce over the fish.
- Serve: Enjoy immediately with any remaining lemon sliced into wedges on the side.
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Sole Meuniere
PT15M 3/4 pound dover or petrale sole fillets (about 3 ounces each) 6 tablespoons grass-fed butter or ghee (dairy-free butter can also work) 3 tablespoon all-purpose flour or cassava flour (or gluten-free blend) 2 tablespoons lemon juice 2 tablespoons fresh parsley, chopped 1 1/2 tablespoons capers, drained 1 tablespoon extra-virgin olive oil salt and pepper, to taste Gluten Free Paleo 3 Servings
Ingredients:
