Ingredients with Measurements:
- 4 sole fillets, skin removed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large non-stick skillet
- Tongs
- Paper towels
Step-by-step instructions:
1. Rinse the sole fillets under cold water and pat them dry with paper towels.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Dredge the sole fillets in the flour mixture, shaking off any excess.
4. Heat the butter in a large non-stick skillet over medium-high heat until melted and foamy.
5. Add the sole fillets to the skillet and cook for 2-3 minutes on each side, until golden brown and cooked through.
6. Using tongs, transfer the cooked sole fillets to a serving platter.
7. Add the lemon juice to the skillet and stir to combine with the butter.
8. Pour the lemon-butter sauce over the cooked sole fillets.
9. Sprinkle the chopped parsley over the top of the sole fillets.
10. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 17g
- Carbohydrates: 10g
- Protein: 22g
Substitutions for ingredients:
- Sole fillets can be substituted with other white fish fillets, such as cod or haddock.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of the recipe.
- Butter can be substituted with olive oil or coconut oil for a dairy-free version of the recipe.
Variations:
- Add capers to the lemon-butter sauce for a tangy twist.
- Use a mixture of all-purpose flour and cornmeal for the dredging mixture for added texture.
- Add sliced almonds to the chopped parsley for a crunchy garnish.
Tips and tricks:
- Make sure to pat the sole fillets dry with paper towels before dredging them in the flour mixture to ensure a crispy crust.
- Use a non-stick skillet to prevent the sole fillets from sticking to the pan.
- Serve the sauteed sole meunière with a side of roasted vegetables or a simple green salad.
Storage instructions:
- Store any leftover sauteed sole meunière in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the sauteed sole meunière, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the sauteed sole meunière on a bed of steamed rice or mashed potatoes for a hearty meal.
- Garnish the serving platter with lemon wedges and parsley sprigs for a pop of color.
Pairings:
- Pair the sauteed sole meunière with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Steamed green beans
- Caesar salad
Troubleshooting advice:
- If the sole fillets are sticking to the pan, try adding a little more butter or oil to the skillet before adding the fillets.
Food safety advice:
- Make sure to cook the sole fillets until they are fully cooked through to prevent any risk of foodborne illness.
Food history:
- Sole meunière is a classic French dish that originated in the Normandy region of France.
Flavor profiles:
- The sauteed sole meunière has a delicate and buttery flavor, with a tangy twist from the lemon-butter sauce.
Serving suggestions:
- Serve the sauteed sole meunière as a main course for a special occasion dinner or a romantic date night.
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Region: French