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Ingredients for Sole Meuniere
2 sole fillets
100g plain flour
6 tbsp unsalted butter
2 tbsp vegetable oil
2 tbsp parsley, finely chopped
1 tbsp fresh lemon juice
Lemon wedges for serving
Love eating fish? Give this Sole Meuniere recipe a go!
Place the flour into a large baking tray. Season the sole fillets on each side with a pinch of salt and Lemon Pepper.
Heat the vegetable oil and 2 tablespoons of butter in a frying pan over a medium heat.
Take a fillet and dredge it through the flour, making sure both sides are well coated. Shake off excess flour and transfer into the frying pan.
Fry for around 2 minutes until golden underneath, before flipping and cooking the other side until it’s also golden brown. Transfer to a plate and repeat the process for the other fillet.
Once your fillets have been fried, drain the excess oil and wipe the pan with a paper towel. Heat the remaining 4 tablespoons of butter over a medium heat, swirling occasionally until the butter turns golden brown (about 2-3 minutes). Turn the heat off and add a tablespoon of lemon juice and the parsley, mixing well.
Spoon the sauce over the fish and serve with lemon wedges.