Julee Rosso, Sheila Lukins

Sole Meuniere

Preparation info

  • 2

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The simplest of preparations for the sweetest of fish—a classic.

Ingredients

  • 1 lemon half (cut lengthwise)
  • 2 lemon or grey sole fillets (6 to 7 ounces each)

Method

  1. Cut the lemon in half again lengthwise, and then slice the wedges crosswise into paper-thin slices. Remove any seeds. Set aside.
  2. Season the fillets lightly with salt and pepper, and dredge them thoroughly in flour. Shake off any excess flour.
  3. Heat 2 tablespoons