Recipes

Sole Meunière

Donal Skehan
Fri Sep 23 2016 - 12:00
Serves: 2
Course: Main Course
Cooking Time: 0 hr 20 mins
Ingredients
  • Serves 2-4
  • 4 sole or plaice fillets, skin on
  • 5 tbsp plain flour
  • Sea salt and ground black pepper
  • 2 tbsp olive oil
  • 100g butter
  • Juice of 1 lemon
  • 3 tbsp capers, drained and rinsed
  • A little flat-leaf parsley, finely chopped, to garnish (optional)
  • Serves 2-4
  • 4 sole or plaice fillets, skin on
  • 5 tbsp plain flour
  • Sea salt and ground black pepper
  • 2 tbsp olive oil
  • 100g butter
  • Juice of 1 lemon
  • 3 tbsp capers, drained and rinsed
  • A little flat-leaf parsley, finely chopped, to garnish (optional)

Remove any prominent bones from the fish fillets using tweezers. Season the flour with salt and pepper on a large plate and press the fillets into the mix to coat on either side. Shake off any excess and set aside on a clean plate.

Heat the oil in a frying pan, which is big enough to accommodate the fish fillets over a high heat. Add the fish fillets, skin-side down, and cook for 2 minutes and then turn over and cook for a further minute until golden. Using a fish slice, remove the fillets from the pan and set aside on a warmed plate.

Place the pan back over a high heat and melt the butter until it is foaming, then add the lemon juice and capers and continue to cook until the butter turns a nutty golden brown.

Pour the butter, lemon and caper mix over the fish and serve straight away garnished with the parsley, if using.

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