dinner · everyday
Sole meunière
Whole Dover sole (or fluke) skinned, dusted in flour, pan-fried and basted in foaming butter, then finished with a nutty brown butter sauce of lemon, parsley and capers.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pat the fish dry, season and dredge lightly in flour, shaking off the excess.
-
2
Heat the oil in a large pan over medium-high heat. Cook the fish 4 minutes, flip, add half the butter and baste continuously 3-4 minutes until just cooked at the bone. Move to a warm plate.
-
3
Wipe the pan, add the remaining butter and cook until it smells nutty and turns light brown.
-
4
Off the heat add the lemon juice, capers and parsley, swirl, and spoon over the fish.
