SOLE MEUNIERE

Recipe Courtesy Graham Kerr
TOTAL TIME: 13 min
Prep: 5 min
Inactive Prep: --
Cook: 8 min
 
YIELD: 1 serving
LEVEL: Easy

ingredients

  • 1 sole, cleaned
  • 1/2 cup fresh butter
  • Handful chopped parsley
  • Salt and black pepper
  • Flour, to coat
  • 1 lemon, juiced
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Directions

Remove black skin from sole and then cut off tail and head. Measure butter. Chop parsley finely. Season fish with salt and pepper and lightly coat in flour. Place 1/4 cup of fresh butter in a pan on a moderate heat and when hot add the fish ? cook 2 minutes on each side. Place parsley in tea towel ? dampen tea towel and ring out excess moisture. Place sole (after filleting) onto a serving dish. Sprinkle with dampened parsley. Add the rest of the butter and lemon juice to pan. Heat until just browned and pour over the fish. Serve immediately.

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