Sole Meuniere

Method

• How to Make Sole Meunière
• Pat each sole fillet dry on both sides with kitchen paper to ensure the surface is moisture-free
• Season both sides of the fillets lightly with salt and pepper
• Spread the flour on a large plate and dredge each fillet, shaking off any excess flour so each is lightly coated
• Place a large non-stick frying pan over medium heat and add half the olive oil
• When the oil is shimmering but not smoking, add 2 fillets skin-side down and cook undisturbed for 2–2.5 minutes until golden and crisp
• Carefully flip the fillets and cook for an additional 1.5–2 minutes until just cooked through
• Transfer the cooked fillets to a warm plate and repeat with the remaining olive oil and remaining fillets
• Wipe the pan clean with paper towel to prevent burnt flour residue from tainting the sauce
• Add the butter to the clean pan and melt over medium-low heat
• Continue cooking the butter until foaming subsides and it turns a deep golden brown, releasing a nutty aroma (beurre noisette)
• Quickly add the capers and lemon juice to the browned butter and swirl the pan to combine, letting the sauce bubble for 10–15 seconds
• Taste and adjust seasoning if needed with a small pinch of salt or pepper
• Arrange the sole fillets on warm serving plates
• Spoon the hot lemon-caper browned butter sauce evenly over the fillets
• Garnish each fillet with lemon wedges on the side for squeezing
• Serve immediately while hot, optionally with a side of simply steamed vegetables or new potatoes for a complete meal