To make the Parisian fried fish recipe, the sole is first dredged in seasoned flour, then pan-seared in heated butter until slightly crisp and lastly simmered in lemon juice and zest to make it a little saucy. Use a little Koelsch to strengthen the earthiness of the buttered crust and then put a few on ice for the perfect pairing. Excellent recipe to make fast weeknight meals! Smart Recipes, European Recipes, Fish Recipes, Recipes Fish European Sole Meuniere Sole Meuniere Recipe | PT25M Serves 4 Ingredients: 0.5 Cup All-Purpose Flour 1 Teaspoon Salt & Freshly Ground Black Pepper 4 (3-4-Ounce) Fresh Sole Fillets 6 Tablespoons Unsalted Butter 1 Teaspoon Lemon Zest 6 Tablespoons Fresh Lemon Juice 1 Tablespoon Fresh Parsley 1 Tablespoon Fresh Dill Preheat the oven to 200 degrees. Keep aside 2 heat-proof dinner plates. In a large shallow plate, mix together flour, salt & black pepper. With paper towels, pat dry sole fillets and sprinkle one side with salt. Coat fillets with flour mixture evenly. In a 12-inch sauté pan, melt 3 tablespoons of butter over medium heat. Reduce the heat to medium-low and cook coated sole fillets for 2-3 minutes. Carefully, flip fillets and add ½ teaspoon of lemon zest and 3 tablespoons of lemon juice. Cook for 2-3 minutes. Carefully, transfer fish filets onto each ovenproof plate and top with the pan sauce. Place the cooked fillets in the oven to keep warm. Repeat with remaining fillets. Serve hot with the sprinkling of parsley, dill, salt, and black pepper.

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