Mary’s Sole Meunière Recipe | The Good Stuff with Mary Berg

Season the sole fillets with salt and pepper on both sides.

Add 1/4 cup of all-purpose flour to a shallow plate and season it with salt and pepper.

Coat the sole fillets in the seasoned flour, ensuring a light dusting.

Heat a pan over medium-high heat and add 1 tablespoon of butter until it starts to brown.

Add the coated sole fillets to the pan and cook for about 2 minutes until golden brown.

While the fish cooks, prepare a salad with arugula and a quick vinaigrette.

Thinly slice a shallot and mince 1 clove of garlic, adding them to a bowl.

Add lemon zest and juice to the bowl with the shallot and garlic.

Season the mixture with salt and pepper, then add Dijon mustard and whisk together.

Add oil to the vinaigrette mixture, adjusting the amount to your taste.

Toss the arugula with the vinaigrette just before serving.

Flip the sole fillets after 2 minutes, adding another tablespoon of butter to the pan.

Cook the fish for an additional minute, then remove from heat.

Equipment Needed

Spice Level:

Dietary