Easy! Sole Meunière with Refreshing Lemon Sauce. Made as outlined using petrale sole from Pike Place Fish Market in Seattle. Suggest this as the way to go. Credit must be given to Molly Wizenberg at Epicurious.

I got rid of the sweetness of that sauce to make this simple variation. Covering the sole with a lot of flour will make them crispier when fried. Are you familiar with this sole meuniere recipe? You can have Easy! Sole Meunière with Refreshing Lemon Sauce using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Easy! Sole Meunière with Refreshing Lemon Sauce

1. You need 2 of filets Sole.
2. It's 1 of Salt and pepper.
3. It's 1 of Cake flour.
4. Prepare 1 tbsp of Olive oil.
5. Prepare 10 grams of Butter.
6. Prepare 4 tbsp of ※ Lemon juice.
7. Prepare 40 grams of ※ Butter.
8. You need 1 of Side vegetables (I used baby leaf lettuce).

Remove from heat; stir in parsley and lemon juice (sauce may sputter). Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. Sole - A mild white fish. Seasoning - Salt and pepper to taste.

Easy! Sole Meunière with Refreshing Lemon Sauce instructions

1. Wash the sole and dry off the excess moisture. Season both sides with salt and pepper and then coat generously in flour..
2. Heat a frying pan and add the olive oil and butter. Once the butter has melted, pan-fry Step 1, skin side down on medium heat. When the edges have browned, flip over..
3. Once both sides have crisply browned, arrange on a plate..
4. Without washing the frying pan, add the ※ butter. When the butter has melted, add the ※ lemon juice and bring it to a boil. Pour over the sole..
5. If you use a lot of sauce, the refreshing taste will remain until the very last bite..

Flour - Just all purpose to help us crisp up our fish a little bit. Generously coat a large saute pan with olive oil and bring to a high heat. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Season the sauce with salt and pepper. Pour the warm sauce over the fish.