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Sole Meunière

Sole Meunière

Prep time: 20 minServes: 2

Pairs with

The brown butter and lemon's acidity lift the sole's delicate flavour — a medium-bodied white with minerality, like Chablis or Pouilly-Fuissé, is the classic choice.

Ingredients

  • 2 whole Dover sole (about 300 g each), skinned
  • 3 tbsp plain flour
  • 80 g butter
  • Juice of 1 lemon
  • 2 tbsp chopped flat-leaf parsley
  • Flaky salt and white pepper
  • 1 tbsp capers, drained

Method

  1. 1Pat the fish dry and season with salt and white pepper. Dust with flour, shaking off the excess.
  2. 2Melt half the butter in a large frying pan. Cook the fish for 3 minutes per side until golden. Transfer to warm plates.
  3. 3Wipe the pan. Melt the remaining butter over medium heat until nut-brown and smelling of hazelnut. Add lemon juice, capers and parsley.
  4. 4Pour the brown butter directly over the fish. Serve immediately.