When I first found the recipe for Sole Meuniere, the first thing that came to my mind is a scene from Julie & Julia. It's one of the opening scenes in which Julia Childs is in a restaurant with her husband and she orders fish. When her meal comes out she inhales deeply and says with pure pleasure, "Butter!". Now, I don't know that this dish is the same as the one presented in the movie, but it sure is close.
The fish, traditionally sole, is cooked in butter with some lemon juice and capers. If you are looking for a light fish recipe, you should probably look elsewhere. This one is decadent and delicious, but not particularly light. While this is traditionally made with sole, I chose to use haddock, which is more easily available in my area. Though not traditional, really any white, flaky fish would work.
Adapted from Bon Appetit
4 sole fillets (or haddock, tilapia, etc.)
Flour for dredging
2 tablespoons extra virgin olive oil
6 tablespoons butter
Juice from 1/2 a lemon
2 tablespoons fresh parsley
1/2 tablespoon capers
- Season the fish with salt and pepper. Dredge the fish in flour. Shake off any excess.
- Heat the olive oil and two tablespoons of butter in a large, heavy bottomed pan to a medium-high heat. When hot, place the fish in the pan. Cook about 3 minutes until the fish is golden brown on the bottom. Carefully flip the fish and cook another 2-3 minutes until it is cooked through. Remove the fish to a plate; cover to keep warm.
- In a clean pan, add the remaining four tablespoons of butter and melt over medium-high heat for 2 minutes. Remove from the heat and add the lemon, parsley, and capers. Pour over the fish. Serve hot.
Ryan's rating of Sole Meuniere - 4.5