Creamy Sole Meunière Bowl with Braised Lentils, Citrus Endive Salad, and Pan-Seared Vegetables

Name: Creamy Sole Meunière Bowl with Braised Lentils, Citrus Endive Salad, and Pan-Seared Vegetables
Cuisine: French
Ingredients: 1 shallot, minced; 2 garlic cloves, minced; 1 cup (192 g) dried lentils; 1 bay leaf; 1 sprig fresh rosemary; 1 sprig fresh oregano; 2 to 2½ cups (475 to 570 ml) stock; 2 cups (220 g) potatoes, cut into 1-inch (2.5 cm) chunks; 1 large onion, sliced; 2 large carrots, cut into slices or sticks; 1 cup (124 g) frozen green beans, thawed; 2 tablespoons (28 ml) water; 4 large sole fillets, or 8 smaller ones; 1 cup (125 g) all-purpose flour mixed with ½ teaspoon salt; 5 tablespoons (60 g) unsalted butter, divided; 1 teaspoon cooking oil (mild flavored, neutral oil); 1 teaspoon cooking oil (mild flavored, neutral oil); 1 teaspoon cooking oil (mild flavored, neutral oil); 2 tablespoons (28 ml) fresh lemon juice; 1 teaspoon lemon zest; 3 tablespoons (27 g) capers; 2 tablespoons (28 ml) cream (18 percent or higher); ½ teaspoon Dijon mustard; 1 tablespoon (15 ml) white wine vinegar; ¼ teaspoon salt; ¼ teaspoon pepper, plus more for seasoning; 2 tablespoons (28 ml) olive oil; 2 heads endive, leaves separated; 2 grapefruits, segmented; 2 shallots, sliced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

Sole meunière is a French classic made with sole fillets that are cooked in simple ingredients to highlight the beauty of freshness and simplicity. This bowl turns the sole meunière into a creamy delicacy over hearty braised lentils alongside buttered pan-seared vegetables and a bright citrus endive salad with Dijon mustard vinaigrette. It’s simple, fresh, and utterly tasty.

Ingredients

Europe
France
Fish course
Pescatarian
Mediterranean

Ingredients

Method