This is a classic French dish, often served with mashed potatoes, but it always makes me think of the lunch specials in the south of Spain where it is accompanied by a simple fresh salad of sliced tomatoes and red peppers. Preferably with toes in the sand and a glass of cold manzanilla.
Sole meunière
Ingredients
- 4-6 fillets petrale sole
- 1/2 cup Fine flour (Wondra)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 tablespoon lemon juice
- 2 teaspoons capers
- 1 teaspoon minced parsley
Instructions
- Pat the fish dry and dredge in flour mixed with salt.
- Heat the olive oil in a frying pan with one tablespoon of the butter.
- Cook the fish about 2 minutes per side, then transfer to a warm plate.
- Add the rest of the butter to the pan with the capers, lemon juice, and a splash of white wine if you happen to have one open. Deglaze the pan and cook for a minute.
- Spoon sauce over fish, garnish with parsley and serve.