How to Make Martha Stewart’s Sole a la Meuniere | Martha’s Cooking School | Martha Stewart

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

sole fillets

🥗Healthier: flounder

💰Cheaper: tilapia

Flounder is a leaner option, while tilapia is often less expensive.

Skin the Dover sole by making a cut through the leathery skin, holding the tail, and peeling off the skin using your thumb along the fins.

Trim the fins off the Dover sole for better presentation.

Rinse and dry the sole fillets before dredging them in flour.

Mix a little white pepper and salt into the instant flour before dredging the fish.

Dredge the fish in the flour, ensuring it adheres nicely.

Heat 3 tablespoons of clarified butter in a hot pan.

Cook the fish for about 3 minutes on the gray skin side, then flip it over to cook the white side.

Add 4 tablespoons of butter to the pan and melt it, spooning it over the fish.

Squeeze the juice of 1 lemon over the fish.

Add 1 tablespoon of parsley to the dish.

Using a fish knife or large spoon, slice along one side of the backbone to remove the flesh from the bone, then carefully lift the fillet onto a plate.

Flip the fish over and repeat the process on the other side to remove any remaining flesh.

Serve the fillets with a sprinkling of fresh lemon juice on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens