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Donal Skehan
Sole Meunière | DonalSkehan.com, A quick yet classic all-in-one French recipe.
  • main-meals

Sole Meunière

September 27

Meaty and succulent but with a delicate flavour, sole works beautifully with this nutty golden brown butter spiked with tangy lemon and salty capers. Treat yourself this restaurant-style meal for one – you deserve it!

  • time 10 mins
  • serves Serves 1
  • video
Method
  1. Remove any prominent bones from the fish fillets using tweezers. Season the flour with salt and pepper on a large plate and press the fillet into the mix to coat on either side. Shake off any excess and set aside on a clean plate.
  2. Heat the oil in a frying pan, which is big enough to accommodate the fish fillet over a high heat. Add the fish fillet, skin-side down and asparagus and cook for 2 minutes and then turn over the fish add half the butter and a squeeze of lemon and cook for a further minute until golden and butter melts. Using a fish slice, remove the fillets from the pan and set aside on a warmed plate.
  3. Place the pan back over a high heat and melt the butter until it is foaming, then add the lemon juice and continue to cook until the butter turns a nutty golden brown.
  4. Pour the butter, lemon mix over the fish. Warm the lentil in the pan with the remaining pan sauce and serve straight away.

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Ingredients

1 sole fillet, skin on

3 tbsp plain flour

1/2 stick butter

Juice of 1/2 lemon

A small bunch of asparagus, shaved into thin slices

3/4 cup ready to eat puy lentils

Sea salt and ground black pepper

2 tbsp olive oil

1 sole fillet, skin on

3 tbsp plain flour

50g butter

Juice of 1/2 lemon

A small bunch of asparagus, shaved into thin slices

125g ready to eat puy lentils

Sea salt and ground black pepper

2 tbsp olive oil

3 tbsp capers, drained and rinsed

A little flat-leaf parsley, finely chopped, to garnish (optional)

You'll Need

Tweezers

Frying pan

Fish slice

 

4.1
(17)
photo
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