Pan Fried Lemon Sole Recipe Meuniere Style

Ingredients

• 2 Whole Lemon Sole (around 500g each)
• Plain Flour: Use enough to coat a plate but you only eat enough to lightly coat the fish.
• 1 Tsp Salt
• 1 Tbsp Olive Oil
• 75g (¼ Cup + 1 Tbsp) Butter
• 1-2 Lemons
• 50g (¼-⅓ Cup) Capers
• 10g (½ Cup) Chopped Parsley

Instructions

Preparing the Sole (See the video below):

1. Begin by trimming the fins from the side of the fish using some scissors and then the tail.
2. Make an incision down to the bone behind the head.
3. Using a sharp knife tease the grey skin on top of the fish away from the flesh, take your time with this.
4. Grab the flap of skin that you have created with a tea towel and pull, the skin should come off in one go.
5. Remove the head with a kitchen knife.
6. Trim up the belly of the fish, this will feel soft and flabby, use scissors for this.

Cooking Whole Sole Meuniere:

1. Add the flour to a plate and then season with the salt.
2. Dredge each fish in the flour tapping away any excess flour.
3. Heat a 30-32cm (12-13″) frying pan over a medium to medium-high heat and add the olive oil when the pan is hot.
4. Add the sole, cooking the side that we removed the skin from first and cook for 3-4 minutes.
5. Flip the fish and add the butter, cook the fish for another 3-4 minutes basting with the foaming butter constantly.
6. Remove the fish and place it on a warmed plate, then return the pan to a low heat.
7. Squeeze in the lemon juice, this should foam immediately.
8. Add the capers and chopped parsley and stir to combine, have a taste and add more salt if required.
9. Serve the sauce napped over the fish and enjoy!