How to Cook Lemon Sole Fillets Meunière Like a Pro - Delicious Recipe to Impress Your Guests

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch is cheaper for dredging.

Trim the fins and remove the head of the lemon sole.

Peel the skin off the lemon sole by making a small incision at the bottom and holding the tail to peel it off.

Mix plain flour with smoked salt and cracked black pepper in a bowl.

Dredge the lemon sole in the flour mixture, giving it a wiggle and tapping off the excess flour.

Heat oil and a knob of butter in a large skillet until hot, checking the temperature by waving your hand over it.

Add the dredged lemon sole to the skillet and cook for 2-3 minutes on each side until golden brown and crispy.

Check the doneness by lifting the tail and looking underneath for a golden color.

Remove the fish from the pan and add another knob of butter to the skillet, turning up the heat.

Once the butter is bubbling and nutty, add capers and toss them in the pan.

Pour in lemon juice to deglaze the pan, mixing in the flavors from the fish.

Sprinkle in some parsley and mix to finish the sauce.

Let the fish rest for 2 minutes before serving it with the sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens