Food Network UK

Easy sole meuniere

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Ingredients

  • 70g plain flour
  • Salt and freshly ground black pepper
  • 4 fresh sole fillets, 100–125g each
  • 90g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 tsp Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated lemon zest
  • Juice of 3 lemons, freshly squeezed
  • 1 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley

Use imperial measurements

Method

How to make Easy sole meuniere

1) Warm two heat-proof dinner plates in a cool oven 90C/Gas mark 1/4. Season the flour with 2 tsp of salt and 1 tsp of pepper and spread on a large shallow plate.

2) Pat the sole fillets dry with kitchen roll and sprinkle one side with salt. Heat 45g of the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a 30cm saute pan, over a medium heat, until it starts to brown.

3) Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter . Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a fish Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slice and cook for 2 minutes on the other side.

4) Whilst the second side is cooking, add 1/2 tsp of lemon zest and 3 tbsp of lemon juice to the pan. Carefully transfer the fish to the heat-proof plates and pour the cooking juices over them.

5) Keep the cooked fish warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven.

6) When all the fillets are ready, remove from the oven, sprinkle with the parsley, salt, and pepper and serve immediately.