Description
Ina Garten Meuniere Sole is a dish where sole fillets are lightly dredged in flour, sautéed until golden, and then finished with a rich, tangy sauce made from butter, lemon juice, and parsley. This preparation highlights the delicate flavor of the sole, making it a refined and delicious meal.
Ingredients
Scale
- 4 sole fillets
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Prepare the sole: Pat the sole fillets dry with paper towels. Season both sides with salt and pepper.
- Dredge in flour: Place the flour on a large plate. Dredge each fillet in the flour, shaking off the excess.
- Heat the skillet: In a large skillet, heat 2 tablespoons of butter over medium-high heat until it starts to brown.
- Cook the sole: Add the sole fillets to the skillet and cook for 2-3 minutes on each side, until golden brown and just cooked through. Transfer to a warm plate.
- Make the sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the lemon juice and parsley, stirring to combine. Cook for about 1 minute, until the sauce is fragrant and slightly thickened.
- Finish the dish: Pour the sauce over the cooked sole fillets. Serve immediately with lemon wedges on the side.