Sole Meunière

Floured sole fillets pan-fried in foaming butter, finished with lemon and parsley.

Photo: Daderot · CC0

Ingredients

• 400 g sole or flat white fish fillets
• 60 g butter
• 1 lemon
• A handful of parsley, chopped
• 3 tbsp plain flour
• Salt

How to make Sole Meunière

1. Season the fish and dust with flour.
2. Fry in half the butter until golden on both sides.
3. Add the remaining butter, cook until nut-brown, then add the lemon juice and parsley and spoon over.