This Classic Sole Meuniére has to be one of the simplest and most delectable weeknight meals. Seriously, it’s lick your plate delicious.
Although, it’s pretty enough to serve at a weekend dinner party.
I’ve prepared Classic Sole Meuniére for the last seventeen years. I learned to make this lovely French dish in my seafood class at culinary school. I was so amazed by the ease in which it all came together and then the surprise of flavors that appeared in my mouth. It was a memorable moment. So memorable, I still make this at home for dinner.
Living in the Pacific Northwest we are so lucky to have access to an abundance of fresh fish. Ranger Craig and I try to get out several times each year and do some fishing during the warmer fishing months. Last year I had a freezer filled with True Cod, Ling Cod and Rockfish. So much fish that every time I opened the garage freezer door, the fish fell out. Once it fell on my foot and I got a big ole bruise. This is so typical Karista.
I’m certainly not a fishing pro or anything close to it. But on the most recent fishing trip, I was the first person on the boat to catch my fish quota. Kind of proud of that. Can you tell? Because everyone in my family knows I’m not the least bit athletic or sports like, although I try really hard to be. It’s taken me years just to learn the basics of yoga and look like I know what I’m doing. Ha! And when we go hiking I’m always the first one on the ground.
Back to fish talk… Because Classic Sole Meuniére is a lovely recipe for almost any type of fish, I use our fish in the freezer for this recipe. It’s always deliciously perfect. Sometimes I serve this dish right from the skillet. And sometimes, to fancy things up a bit, I’ll plate it and garnish before I serve.
I like to serve this classic dish with buttered egg noodles and loads of freshly grated parmesan, roasted smashed potatoes with basil and lemon (find that recipe HERE) or pearled barley with sautéed mushrooms and garlic. Pair these with a fresh green salad and a light vinaigrette, a gorgeous white wine, like Yao Ming’s Napa Crest Sauvignon Blanc, and you’ve got a swoon worthy meal.
This recipe happens to be one of my youngest gals favorite meals. I’m posting it today because it’s her birthday. Happy Birthday my sweet girl!
Loads of Love to you all!
Karista
Classic Sole Meuniére
Ingredients
- 1 ½ pounds of Dover Sole, Petrale Sole, True Cod, Trout or any other thin filet white fish
- Salt and freshly ground black pepper
- ½ cup all-purpose flour
- 4-5 tablespoons of ghee (clarified butter)
- ½ cup dry white wine
- 1 clove garlic, minced
- 3 tablespoons chopped fresh parsley
- 1 tablespoon capers, rinsed and patted dry
- 1 lemon, halved
- 4-6 tablespoons cold unsalted butter, diced
- Garnish with chopped fresh Italian parsley and lemon wedges
Instructions
- 1. Pat the fish dry and season with salt and pepper. Add the flour to a large bowl.
- 2. Heat a heavy bottomed non-stick skillet or frying pan (I like to use a cast iron or ceramic non-stick skillet) over high heat and then add the clarified butter. Just before the butter is hot and sizzling, dust the fish in the flour and shake off the excess.
- 3. Place the fish filets in the hot butter, being careful not to splatter yourself, and sauté for a minute or two on each side, or until the fish is springy to the touch and cooked through. You may need to do this in two batches, depending on the size of your skillet.
- Transfer the cooked fish to a platter and sprinkle with one tablespoon of the chopped parsley. Cool the skillet and wipe it down with a paper towel but no need to wash it. You just want to remove the burned bits of flour.
- 4. Place the skillet back over medium heat and add the wine. Just as the wine begins to simmer, stir in the garlic, 2 tablespoons of parsley, juice of half a lemon and capers. Let the wine simmer until it's reduced by half.
- 5. Then whisk in the cold, diced butter and when the butter has melted and the sauce feels silky, 1-2 minutes, take it off the heat and season to taste with salt and freshly cracked black pepper. Don't allow the sauce to boil. Add additional lemon juice to taste if desired.
- 6. Plate the fish filets on individual plates or one large platter. Pour the sauce over the top of the fish and garnish with fresh chopped parsley and serve with lemon wedges. Serve warm.
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