How to Make Sole Meuniere with Chef Andrew | North Coast Seafoods

Pat the grey sole fillets dry with a paper towel.

Season both sides of the fillets with salt and pepper.

Lightly dust both sides of each fillet with Wondra flour, shaking off any excess.

In a large skillet over medium high heat, add enough oil to coat the bottom of the pan.

Test the oil to make sure it's hot enough.

Carefully place the fillets in the skillet, ensuring not to overcrowd the pan.

Cook the fish for about 2 to 3 minutes on the first side until golden brown.

Carefully flip the fillets and cook for 1 to 2 minutes on the other side.

Add a couple of knobs of butter to the skillet.

Using a fish spatula, transfer the cooked fish fillets to a plate and tent with foil to keep warm.

In the same pan, give your veggies a quick toss to get some of the remaining flavor.

Reduce the heat to medium low and add butter to the skillet.

Tip the pan to one side to pull the butter on one side, allowing it to melt completely and start foaming.

Once the butter is foamy, add the chopped parsley, lemon zest, and lemon juice to the pan.

Stir the mixture with a spoon before removing from heat.

Arrange the cooked grey sole fillets on each plate.

Spoon the lemon butter parsley sauce generously over each fillet.

Arrange the veggies on the plate and serve immediately.

Equipment Needed

Spice Level:

Dietary