Sole Meunière
Jack Munn
Category
Dinner
Cuisine
French
Author:
Jack Munn
Servings
1-2
Prep Time
5 minutes
Cook Time
10 minutes
This recipe works well with any flat fish, and it's super easy. Anything drizzled with garlicky butter is going to taste amazing right?
Ingredients
-
1 whole dover sole, 250-500g skinned and trimmed
-
plain flour
-
olive oil
-
50g butter
-
juice of half a lemon
-
1 garlic clove, finely chopped
-
capers
-
fresh parsley
Directions
Season the fish with salt and pepper, then dredge in flour.
Fill a pan with a healthy glug of olive oil, bring to a high heat, then fry the sole for 2-3 minutes each side.
Remove the fish and leave to rest. Meanwhile, in the same pan, melt the butter, add the capers, lemon juice, and garlic. Fry together till the garlic is fragrant, stir in the chopped parsley, then spoon the sauce over the fish. Enjoy
