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French·France · Normandy·Main Courses
Sole Meunière
Delicate sole fillets served with a buttery lemon and parsley sauce.
20 min total (prep 10 · cook 10)· Serves 2· Intermediate·New
A classic dish known for its simplicity and elegance, hailing from Normandy.
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Method
- 1Season sole fillets with salt and dust with flour.
- 2Melt butter in a skillet and cook fish until golden.
- 3Squeeze lemon juice over fish and sprinkle with parsley.
- 4Serve immediately with butter sauce.
Chef's tips
- Do not overload the pan when cooking fish, as it should fry, not steam.
The story
A classic dish known for its simplicity and elegance, hailing from Normandy.
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