Sole Meunière
Ingredients (4 servings)
- 4 soles, about 10.5 oz (300 g) each, gutted
- 2/3 cup butter (150 g)
- ¾ cup flour (100 g)
- 1 bunch parsley
- 1 lemon
- Salt, to taste
- Pepper, to taste
Instructions
- Start by cleaning the soles, rinsing them thoroughly under cold running water, and patting them dry with paper towels. Remove the skin and coat the soles in flour, shaking off the excess.
- Wash and finely chop the parsley. Grate the lemon zest and squeeze out the juice.
- In a large pan, melt the butter over medium-high heat.
- Once the butter is hot, place the soles in the pan and cook for about 4-5 minutes on each side, turning them carefully.
- When the soles are cooked, transfer them to a serving platter. Add the lemon zest and juice to the cooking butter, season with salt and pepper, mix, and pour the well-emulsified hot sauce over the soles. Sprinkle with parsley and serve.
- The dish can be accompanied by sides like oven-baked potatoes or grilled vegetables.
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