French Lemon Sole Meuniere
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 320g per person. Country of origin: France. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 141 kcal
- Protein
- 13.9 g
- Carbohydrate
- 10.4 g
- of which sugars
- 1.2 g
- Fat
- 5.1 g
- of which saturates
- 2.1 g
- Fibre
- 1.3 g
- Salt
- 0.52 g
Ingredients
- 600g skinless lemon sole fillets
- 2 lemons, one juiced and one thinly sliced
- 35g plain flour
- 30g unsalted butter
- 1 tbsp olive oil
- 2 tbsp chopped parsley
- 500g baby potatoes, boiled
- 250g fine green beans
- Black pepper
Method
Pat the sole dry and dust lightly with seasoned flour.
Heat oil with half the butter and fry the fillets in batches until golden and just cooked.
Keep the fish warm while the remaining butter browns gently in the pan.
Add lemon juice and slices, swirling to make a nutty, sharp sauce.
Spoon over the sole, add parsley and serve with potatoes and beans.
Reviews
My first attempt at French Lemon Sole Meuniere was a success, with one small note for next time. I watched the butter closely and stopped it at hazelnut-brown; the timing was worth it.
John RedwoodI enjoyed making French Lemon Sole Meuniere and the instructions behaved exactly as promised. Drying the fish first helped the flour form a delicate golden surface rather than a heavy coating.
steve4French Lemon Sole Meuniere earned a permanent place in my recipe folder. The brown butter and fresh lemon made a simple fillet feel genuinely special.
Steve Allanson