lemon sole à la meunière
 
 

Lindsey Bareham

Do you ever forget favourite ways of cooking food? I know I do. I go for months on end, sometimes years go by, when dishes I could easily eat once a week never pass my lips. Sole à la meunière is a case in point; a classic way of frying flour-dusted Dover sole fillets in butter with parsley and lemon squeezed into the hot juices. Lemon sole is more delicate (and cheaper) than Dover, but suits this style of cooking. Most supermarkets, incidentally, sell lemon sole fillets exactly as you need them for this recipe; at the fishmonger, you want the black skin removed.

serves 2,prep 10 min, cook 10 min

4 lemon sole fillets
1 tbsp flour
50g butter
1 lemon
½ tbsp finely chopped parsley

Season the flour with a generous pinch of salt on a large plate or chopping board. Pat the fish fillets dry then rest each side of the fillets, in the flour, shaking off excess. Melt a knob of the butter in a frying pan placed over a medium heat. As soon as it begins to bubble, arrange the fish in the pan – you may need to do this in two batches. Cook for a couple of minutes a side then transfer to two warmed plates.

Add the remaining butter, swirling the pan around as it melts, continuing until it turns a light golden brown and begins to smell nutty. Squeeze the juice from half the lemon into the butter, swirl it around again and pour over the fish. Scatter the chopped parsley over the top and serve with a wedge of lemon.