OUICOOK: Sole Meuniere

One food that I LOVE in the summer is beautiful fresh fish! My personal favs are salmon with a nice leafy salad, fish tacos with fresh pico, and grilled swordfish. Fish is such yummy, light meat that you can eat all the time. Another one of my favorite dishes is sole meunière. This classic French dish is pan-fried and served with parsley and lemon – perfect for a quick and delicious meal. 

Fun fact: Sole meunière was one of the first meals Julia Child ate in Paris and she has been credited as inspiring the chef to make the dish! She said it was “the most exciting meal of my life” in her memoir, My Life in France. Sole meunière is made of Dover sole, which is flown in from Europe (specifically the Northern Atlantic and the Mediterranean Sea). It is a really yummy flatfish, but I would recommend to ask your fishmonger to clean the fish for you. It makes your job that much easier. Try out this traditional French recipe and let me know what you think!

Perfect Dishes for this recipe 

Ingredients 

• 2 whole Dover sole (about 1 pound each), trimmed, scaled, and cleaned
• Coarse salt and freshly ground pepper
• 1/3 cup all-purpose flour
• 2 tablespoons safflower oil
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 to 3 tablespoons unsalted butter
• 1 tablespoon capers, drained
• 1 tablespoon fresh lemon juice

More Summery Accessories For this Recipe

Directions

1. Sole: Heat a pan over medium-high heat. Season both sides of fish with salt and pepper. Place flour in a shallow dish. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter.
2. Swirl half of oil and butter in pan and place 1 fish in pan, white skin-side down. Sauté until browned on first side, 4 to 5 minutes. Turn fish over carefully and saute until other side is crisp and golden brown, 4 to 5 minutes more. Transfer to a serving plate.
3. Repeat with remaining oil and butter to sauté remaining fish, then transfer it to another plate.
4. Beurre noisette: Sprinkle half of parsley on each fish. Heat the rest of the butter in a medium saucepan over high, swirling to melt. Cook until starting to brown, then remove from heat, and, as butter darkens to a hazelnut color, toss in capers and lemon juice; swirl to combine. Pour beurre noisette over fish and serve.

Let me know if you make this recipe in the comments below or on instagram @ouiplease! 

xox, 

Britt 

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