Sole Meunière

Sole Meunière
Photo by James Carrier


  • 2 tablespoons drained capers
  • 1 pound boned, skinned sole fillets
  • 4 to 5 tablespoons butter or margarine
  • Salt
  • 1 lemon
  • Fresh-ground white pepper
  • ¼ cup minced parsley
  • + 2 more ingredients
    • 3 tablespoons lemon juice
    • About ¼ cup all-purpose flour

1. Rinse lemon, and with a small, sharp knife, cut off and discard peel and white membrane. Thinly slice lemon crosswise, discarding seeds and ends. 2. Rinse sole and pat dry. If fillets are longer than 6 or 7 inches, cut in half crosswise so they'll be less likely to break when you turn them. Sp...

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