Sole Meunière
Light, flaky and buttery sole is the perfect summer fish, especially when drizzled with lemon! Sole is a very mild fish and clean tasting fish. Dover sole is a great option and my favorite if you can find it is turbot. Although, any mild white fish will work beautifully in this recipe so use what you like and can find!
If you like your fish more on the crunchy side, add more olive oil and less ghee when searing.
For serving I like simply a drizzle of lemon but what is also delicious is extra virgin olive oil, lemon and parsley!
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- 2 Fillets of Sole
- 1/2 cup Flour
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 2 tbsp Ghee
- 1 tbsp Butter
- 1 tbsp Parsley (Garnish)
- 1 Lemon (Garnish)
- Prepare the fish
On a large plate mix together the flour, salt and pepper. Lightly dredge both sides of the fish in the flour mixture and set aside.
- Cook the fish
Place a non stick skillet over medium heat. Add the ghee and a tablespoon of olive oil. When the ghee is melted add the fish. Cook for 3 minutes then flip the fish. Add a tablespoon of butter and cook for another 3 minutes. The fish should be golden on both sides.
Serve with drizzling over the brown butter mixture, fresh lemon and parsley.
The fish should be at room temperature to ensure even cooking.