Sole Meunière needs no introduction. It’s a french classic dish that is always a crowd-pleaser. It can sometimes be a bit intimidating to order at a restaurant and cook at home because the typical french way is to pan-fry a whole sole. This recipe not only simplifies it, but makes it available to everyone, including your gluten-free friends and family.
This recipe serves 3-4 eaters
You will need
1.25 lbs of Pacific Sole (6-7 filets)
1 cup gluten-free flour
course kosher salt and (optional) fleur de sel
white ground pepper
1 stick of unsalted butter
4 tablespoons of chopped fresh parsley
2 tablespoons of freshly squeezed lemon juice + wedges
cooking oil
PREPARATION
fish
Place flour in large dish & spread. Pat dry with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dip fish on both sides with flour and shake off excess. Place on platter.
Heat cooking oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter and swirl skillet to coat. Add fish and cook until golden on bottom, 1 to 3 minutes. Turn fish over using a fish spatula and cook until opaque in center and golden on bottom, 1 to 2 minutes.
sauce (can be prepared at the same time separately)
Place skillet over medium-high heat. Add butter & cook until golden, about 1 to 2 minutes. Remove from heat & stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish and serve with lemon wedges.
Serve immediately with Duckhorn Chardonnay.
