The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavours of fresh fish, butter, lemon and parsley.
Fish is the centre of the dish, so using a quality a fillet is important, luckily we've got that covered! South African East-Coast Sole is a perfect choice. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish.
Active Time: 50 mins | Total Time: 1hr 35mins | Serves: 4-6
- ½ cup all-purpose flour
- 6 +-120g skinless sole or other thin fish fillets, patted dry.
- Kosher salt, to taste
- Freshly ground white or black pepper, to taste
- 4 tablespoons clarified butter - Find Recipe Here
- 4 tablespoons unsalted butter, diced, at room temperature
- 3 tablespoons minced parsley
- 1 lemon, cut into wedges, for serving
Heat oven to 200 degrees and place a large enough oven-safe plate or baking tray inside for serving later.
Place flour on a large, shallow plate. Season both sides of your fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
In a 30cm nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking tray in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons of unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.