Happy Tuesday, dear foodie friends!
I sure hope today will be another gorgeous sunny day like it was yesterday …. still little bit chilly for almost the end of April, but once the sun came out it was rejuvenating…
Being it April …… baseball is in a full swing …. after missing last year season due to his accident …. Little Peanut is back on the team trying to get back into the swing of things (pun intended) …. slowly.
His baseball practices are right in the middle of dinner time so twice a week I have to make something quick & easy.
Last week one of our quick dinners was Sole Meunière with Lemon & Carrot Orzo.
….. don’t get scared here …. Meunière sounds fancy & difficult, but it is quick & pretty simple …..
Sole Meunière might be a classic French dish , but in reality it is ……. SOLE drenched in flour and pan fried in butter served with Meunière Sauce….
…. Meunière Sauce …. is simple brown butter sauce with fresh parsley & lemon ….. some add thyme …. some add garlic … some add capers into the basic sauce.
I like to make my Sole Meunière with fresh garlic ….. sometimes with fresh thyme.
- 6 Sole Fillets
- 2 1/2 cups Flour
- 1/2 cup Butter
- 4 Tbsp Lemon Juice
- 3 Cloves of Garlic (minced)
- 1/3 cup Parsley (chopped)
STEP 1: Preheat oven to 200 degrees F.
STEP 2: In a large saute pan heat evoo on high.
STEP 3: Pat sole fillets dry. In a bowl combine flour, salt and peppers & drenched sole fillet. Shake off excess flour.
STEP 4: Place drenched fillets into hot oil. When the filets are more then half done (opaque) carefully turn the sole over. Cook until done.
STEP 5: Remove fish from the skillet. Put in onto heat-proof plate and place it into the oven to keep warm.
STEP 6: Using clean skillet melt butter until bubbly, but not scorched. Add garlic. Shake the skillet around. Whisk in lemon juice.
STEP 7: When butter starts bubbling again and starts turning nutty brown add parsley and season with salt and pepper.
STEP 8: Plate Sole and spoon Meunière sauce on top of it.
See how easy it was? Nothing to it …..
You can serve Sole Meunière with your favorite side dishes …. I served it with Lemon & Carrot Orzo.
Did You Know ……. In her memoir My Life in France Julia Child recalled her first meal Sole Meunière as a culinary revelation?
Don’t forget….Keep Smiling….Keep Cooking!
This recipe is linked to:
Bibi's Culinary Journey