Sole Meunière

Sole Meunière
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  • parsley for garnish
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons white wine such as sauvignon blanc
  • ½ small shallot minced (about 1 tablespoon)
  • 3 tablespoons butter
  • flour for dusting
  • + 1 more ingredients
    • 11 ounces Sole fillet flounder or sand dabs also work well

1. Pat the fish dry with paper towels. Generously salt and pepper both sides of the fillet and then lightly dust all surfaces of the fish with flour. 2. Add 2 tablespoons of the butter to a frying pan and heat over medium heat until the pan is hot and the butter has melted. Add the sole and fry ...

View full recipe at SpringPad


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