Julia’s Sole Meunière
This Julia Child classic is easy, simple and elegant. Suitable for a weeknight (it’s ready in 15 minutes!), it’s also fancy enough for guests and should be a staple in your cooking repertoire.
I prefer smaller fillets which break less and are easier to flip. Both dover or grey sole will work fine, though I prefer grey, which has a milder flavor and is available locally year round on the east coast. Regardless of which variety you use, try to find sustainably harvested fish.
White flour does work best here, but make sure to use organic (non-GMO!) unbleached, unbromated brands, a la Hodgson Mill. You could also try whole wheat pastry flour.
Sole is a mild fish so pair with delicate flavors – think Parmesan couscous and a lightly dressed mesclun salad.
Julia’s Sole Meunière
Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes
Ingredients
1/2 cup white flour
4 sole fillets (about a pound total)
Fine sea salt
Freshly ground black pepper
Drizzle of olive oil
6 tablespoons unsalted butter, divided
2 tablespoons parsley, minced
2 tablespoons fresh lemon juice (from one lemon)
Lemon wedges for serving
Instructions
Pat your fish dry and sprinkle both sides generously with salt and pepper.
Heat oil in 9" skillet over medium-high heat. When the oil is shimmering, add two tablespoons of butter to the pan to melt. Make sure you do not brown the butter.
While the butter is melting, spread the flour evenly in a wide shallow dish and season lightly with salt. Dredge the sole fillets through the flour, making sure to shake off the excess.
Place the fish – two fillets at a time – in the pan, and cook until fillets are golden on the bottom, about three minutes. Using a large spatula, carefully flip the fillets and cook for another minute or two, until opaque and just starting to flake. Remove the fillets to a plate and cover loosely with foil. Repeat process with remaining fillets.
When all fillets are cooked, remove drippings from skillet, then return pan to the stove top. Set heat to medium, and add the remaining butter to melt.
Turn off the flame, and whisk in parsley and lemon juice. Pour over fish and serve immediately, garnished with lemon wedges.
