Sole Meuniere
An incredibly quick and delicious dish to make any night of the week. It's even gluten free!
Ingredients
- 8 sole filets boneless, skinless
- 1/3 cup cornstarch traditionally flour is used but I've subbed cornstarch to make it GF - didn't notice the difference!!
- 1 tsp sea salt
- 1/2 tsp fresh cracked pepper
- 10 tbsp butter
- 3 tbsp parlsey, chopped
- 1 lemon, juiced plus more for serving if desired
Instructions
- Pat dry the sole filets with paper towel. Using a fork, whisk together the cornstarch, salt and pepper on a plate or shallow dish.
- Heat a large skillet (I use my well seasoned cast iron pan) on medium heat.
- Dredge the sole filets in the flour mixture to coat each side. Shake off the excess. Add a tbsp or so of butter to the pan and cook the sole in batches - I do two batches of 4 filets. You do not want to crowd the pan! Be sure your pan is nice and hot and the butter is melted before adding the sole. Let the filets cook 2/3 of the way through before flipping, you will only turn them once (about 4 minutes on one side and 2 on the other). Transfer sole to a platter and cover with foil to keep warm while you cook the other batch.
- Once all the sole is cooked, add the remaining 8 or so tbsp of butter to the pan and swril until melted and beginning to brown. Add the juice of a lemon and stir for another minute or so. Pour pan sauce over the platter of sole. Garnish with parsley and serve with fresh lemon wedges, if desired.
