People think I'm joking when I say this, but sometimes I just get really hungry for some fish. A nice, light, flaky piece of well-seasoned fish. There is just something about the texture that I find delightful.
This week I found myself craving fish. Lucky for me, we're cooking up Ina Garten's French recipes and Sole Meunière is a French recipe I've always wanted to try.
Sole Meunière is a very simple dish. I found some beautiful sole fillets. A light coating of flour, a quick saute in butter, a squeeze of lemon juice, and a sprinkle of parsley and lemon zest and you're all set. Quick, easy, and classic! A staple preparation for any light delicate white fish.
I will definitely be making this again!
Adapted from Food Network
by Ina Garten
1/2 cup all-purpose flour
salt and black pepper, to taste
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh parsley
Preheat the oven to 200F. Have 2 heat-proof dinner plates ready.
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets 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. Sprinkle with parsley, salt, and pepper and serve immediately.
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