The other day when we were out and about Juliette announced she wanted to have, “Fish meat” for dinner. She happened to be just in time for me to add a fish meal to our menu and my aunt happened to post this awesome website on Facebook that is all about traditional foods. I love her philosophy, “If your great-great-great-great-great grandmother wouldn’t recognize it as food, don’t put it in your mouth.” So I decided to try one of her recipes and managed to find this. It was very tasty. Especially if you love lemon 🙂 Our kids ate theirs without the sauce since they are not huge lemon fans. This was simple to prepare, delicious in flavor and we all loved it. I also had plenty left over so tonight I am making fish tacos!
(serves 6)
Ingredients
2lbs dover sole filets
3/4 cup flour, any will do, but I used a combination of whole wheat, quinoa and barley that I had ground up for something else
about 6 tablespoons butter
juice and zest of three lemons
about 1/2 to 3/4 cup fresh curly parsley, minced
additional lemon, to serve
unrefined sea salt and freshly cracked pepper, to taste
Preparation Instructions
Dredge each filet in the flour and shake off the excess, set aside. In a large cast iron skillet, heat 3 tablespoons of the butter over medium high heat. Cook the butter until it turns brown and then add the sole, brown each side for about 2 minutes and remove from pan. You may have to cook in a couple batches, just add more butter and brown as needed.
Once all the fish is cooked, turn the heat off and add 2 more tablespoons butter  and the lemon juice and zest and the parsley. Stir until slightly thickened, add a little salt and pepper (just a little, you wont need much). Top the fish with the sauce and serve.
http://nourishedkitchen.com/sole-meuniere/
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