fish meuniere


What you need:

1 cup plain flour
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 tsp paprika
2 lbs fresh sole fillets
Olive oil
6 tbsp butter, cut into small pieces
1/4 cup white wine
Juice of 1 lemon
2 tbsp chopped fresh parsley
Lemon wedges

What you do:

Mix the flour, salt, pepper and paprika together. Lightly dredge the sole in the flour, shake off any excess.

Heat a large sauté pan over medium-high heat; add a little olive oil to the pan. In batches, carefully place the fish in the pan and cook a few minutes per side. Remove the fish from the pan and place on an oven-proof platter. Keep the fish warm in a very low oven while you cook the remaining fillets.

Make the Meunière Sauce:

Reduce the heat to medium and melt the butter in the skillet. As soon as the butter starts to bubble, whisk in the white wine and lemon juice. Cook for about 1 minute, swirling the pan once or twice.

Remove the fish from the oven.

Pour the sauce over the sole, sprinkle with parsley and serve immediately with lemon wedges.


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