Tom Kerridge's Quick & Easy: Sole Meuniere Recipe

Skin the flat fish, removing the gray skin but keeping the white skin on.

Dust the fish in flour to help form a crust while cooking.

Heat a pan on medium to high heat and drizzle in oil.

Season the fish with a pinch of table salt on both sides.

Add a generous amount of butter to the pan and let it bubble until it starts to turn biscuity brown.

Place the fish in the pan flesh side down, with the white skin facing up.

As the fish cooks, move the pan slightly to ensure it doesn't stick, aided by the flour.

While the fish cooks, chop a handful of parsley and set aside for later use.

After about 3 to 4 minutes, flip the fish over to cook the other side, basting it with the butter to create a buttery crust.

Once cooked, remove the fish from the pan and place it on a plate.

Return the butter to the heat and squeeze in the juice of half a lemon to make a dressing.

Add capers and chopped parsley to the butter and stir together.

Spoon the dressing over the fish before serving.

Equipment Needed

Spice Level:

Dietary