Normandy

Sole meunière

Name: Sole meunière
Total time: 20 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 sole or pomfret cleaned, or 2 fillets fish; 3 tbsp for dusting maida (all-purpose flour, plain flour); 3 1/2 tbsp butter; 2 tsp cooking oil (vegetable oil); 1 juiced, plus wedges lemon; 2 tbsp chopped flat leaf parsley; Salt, to taste; a pinch black pepper

Fish dusted in flour, cooked in browning butter, sharpened with lemon. Ten minutes of pure elegance.

20 minTime

42 gProtein each

mildSpice

The miller's wife's fish2 chapters · 1 min read

Make it your way

Grandma's wayDover sole cooked whole in butter with lemon and parsley.

The original

520kcalsame

42 gproteinsame

1 gfibresame

20minutessame

Sole meunière.

Per serving, worked out from the ingredient table.

Ingredients

Fish2 sole or pomfret, cleaned, or 2 fillets

Maida (all-purpose flour, plain flour)3 tbsp, for dusting

Butter3½ tbsp

Cooking oil (vegetable oil)2 tsp

Lemon1, juiced, plus wedges

Flat leaf parsley2 tbsp, chopped

Saltto taste

Black peppera pinch

Method

4 steps

1Pat the fish dry, season and dust lightly with flour, shaking off the excess.
2Heat oil and a third of the butter until foaming. Cook the fish until golden, then flip.
3Lift the fish onto warm plates. Wipe the pan, add the rest of the butter and cook until nutty brown.
4Add lemon juice and parsley off the heat and spoon over the fish.

Serve it like this

Lay the fish on a warm oval plate, spoon the foaming lemon butter over and add a lemon wedge. Boiled potatoes or steamed beans alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Normandy

Sole meunière

Fish dusted in flour, cooked in browning butter, sharpened with lemon. Ten minutes of pure elegance.

20 minTime

42 gProtein each

mildSpice

The miller's wife's fish2 chapters · 1 min read

Make it your way

Grandma's wayDover sole cooked whole in butter with lemon and parsley.

The original

520kcalsame

42 gproteinsame

1 gfibresame

20minutessame

Sole meunière.

Per serving, worked out from the ingredient table.

Ingredients

Fish2 sole or pomfret, cleaned, or 2 fillets

Maida (all-purpose flour, plain flour)3 tbsp, for dusting

Butter3½ tbsp

Cooking oil (vegetable oil)2 tsp

Lemon1, juiced, plus wedges

Flat leaf parsley2 tbsp, chopped

Saltto taste

Black peppera pinch

Method

4 steps

1Pat the fish dry, season and dust lightly with flour, shaking off the excess.
2Heat oil and a third of the butter until foaming. Cook the fish until golden, then flip.
3Lift the fish onto warm plates. Wipe the pan, add the rest of the butter and cook until nutty brown.
4Add lemon juice and parsley off the heat and spoon over the fish.

Serve it like this

Lay the fish on a warm oval plate, spoon the foaming lemon butter over and add a lemon wedge. Boiled potatoes or steamed beans alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sole meunière

Make it your way

Ingredients

Method

Sole meunière

Make it your way

Ingredients

Method

Make it a meal