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Sole Meunière with Butter Sauce |
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| Serves 5 |
Prep 5 mins |
Cooking 7 mins |
Easy |
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With potatoes: 30 mins |
My rating |
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Ingredients |
4 fillets sole or plaice, skin-on (± 140g each)
6 tbsp plain flour
3 tbsp light olive oil or sunflower oil
85g butter, ideally unsalted
1 lemon, juice only
2 tbsp small capers (optional)
250g new potatoes, peeled (optional)
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First prepare the new
potatoes, if using). Put in a saucepan and bring to the
boil. Lower the heat and simmer until tender, about 20 -
25 mins.
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Check the fish for small bones
and pull any out with tweezers. In a large shallow bowl,
season the flour with a little salt and black pepper. Toss
the fish in the flour, coating well, and shake off any
excess.
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Heat the oil in a large frying
pan. Add the fish and cook, skin-side down, for 2 mins.
Use a fish slice or large spatula to turn, then cook the
other side for 1-2 mins until golden.
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Remove the fish to a warmed
plate, then season. Wipe out the pan with kitchen paper.
Return the pan to the heat, then add the butter. Heat
until it melts and begins to turn a light brown, then mix
in the lemon juice and capers, if using. Swirl in the pan
for a few secs, return fish to the pan and spoon over any
juices. Serve immediately.
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DAILY
DINNERS 
