Sole à la meunière with capers and lemon

Based on 6 ratings
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“This recipe is the perfect ready-in-no-time supper when you have a busy week and still want to dine well. The technique of dredging the sole in flour (lemon sole would also work just as fine) and cooking it gently in oil and butter is called ‘à la meunière’ in French, meaning ‘of the miller's wife’. The quick sauce made of butter, lemon, capers, and parsley is made in the same pan to soak up the flavour of the fish.”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
sole fillets
2 tbsp capers
lemon
2 tbsp flour
2 tbsp vegetable oil
15 g parsley
2 tbsp butter
salt
pepper
Metric
Imperial

Utensils

  • paper towels
  • plate
  • frying pan
  • spatula
  • cutting board
  • knife

Nutrition per serving

Cal
143
Protein
13 g
Fat
8 g
Carb
4 g
  • Step 1/3

    Wash sole filets and pat them dry with a paper towel. Season the fish with salt. Add flour to a plate then dredge both sides of the fish in flour until completely covered. Shake off excess flour.
    • sole fillets
    • 2 tbsp flour
    • salt
    • paper towels
    • plate

    Wash sole filets and pat them dry with a paper towel. Season the fish with salt. Add flour to a plate then dredge both sides of the fish in flour until completely covered. Shake off excess flour.

  • Step 2/3

    Heat vegetable oil in a frying pan over medium-high heat. Fry sole for approx. 2 min. on each side, then transfer to a plate.
    • 2 tbsp vegetable oil
    • frying pan
    • spatula

    Heat vegetable oil in a frying pan over medium-high heat. Fry sole for approx. 2 min. on each side, then transfer to a plate.

  • Step 3/3

    Finely chop parsley. In the same pan, heat butter until browned. Remove from heat. Toss in capers and parsley, juice lemon into pan, mix, and serve with the fish. Season with salt and pepper to taste. Enjoy!
    • 15 g parsley
    • 2 tbsp butter
    • lemon
    • 2 tbsp capers
    • salt
    • pepper
    • cutting board
    • knife

    Finely chop parsley. In the same pan, heat butter until browned. Remove from heat. Toss in capers and parsley, juice lemon into pan, mix, and serve with the fish. Season with salt and pepper to taste. Enjoy!