Sole Almost Meunière

Sole with a modifed meunière sauce. The sides pictured are simply rice and garden veggies sauteed in butter and garlic.

Sole Almost Meunière

Sole with a modifed meunière sauce. The sides pictured are simply rice and garden veggies sauteed in butter and garlic.
Cook Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: French
Servings: 2 serving

Ingredients

The Fish

  • 1/3 cup flour
  • 4 sole fillets
  • 1 tsp kosher salt coarse
  • 1/2 tsp pepper ground
  • olive oil
  • 2 tbsps butter margarine or

The Sauce

  • 1/4 cup unsalted butter margarine or
  • 1/2 tbsp lemon juice
  • 1 tbsp white wine
  • 1 tbsp water

Instructions

  • place flour, herbs, salt and pepper in a tupperware container, cover and shake to combine, the pour flat onto a large plate.
  • gently dredge each piece of fish in the flour, both sides. Set aside on another clean plate.
  • Heat olive oil in a large pan, once shimmering add butt and swirl to melt evenly. Cook fish on medium til golden brown, about 3 - 4 minutes per side. Remove from pan set aside and cover
  • Turn heat to high, add wine and water to the pan and deglaze with a metal spoon. Add butter and melt, cook for about 2 minutes til browned,remove from heat and mix in lemon juice.