The name of this dish may make it sound like intimidating French fare but this is actually one of the easiest yet most delicious fish recipes I have come across!
Pan fried sole (or hake) gets topped with the most delicious butter, lemon and caper sauce and is one heck a delicious and sophisticated looking dish that you can easily achieve in less than 20 mins at home!!
I served my sole meunière with some rather fabulous smashed rosemary potatoes and broccoli but mash, a potato gratin or even fries would also work a treat.
A perfect dish for a romantic dinner or a midweek meal when you are feeling a bit fancy!SERVES 2
- 2 sustainable lemon sole or hake fillets
- 2 tbsp plain flour, well seasoned with salt and pepper
- Splash olive oil
- 75g butter
- 2 tbsp capers, drained
- 1 lemon, halved
- Small handful chopped fresh parsley
- Lightly dust both sides of the sole fillets with the seasoned flour, then set aside.
- Heat a splash of olive oil and small knob of the butter in a large heavy-based frying pan over a medium heat.
- When hot, add one sole fillet, skin-side down, then fry for 2-3 minutes until lightly golden and crisp. Carefully turn the fillet over and cook for 2-3 minutes more until both sides are golden and crisp.
- Set aside on a warm serving plate, lightly cover, then repeat with the second fillet of sole.
- Heat the remaining butter in the pan until it starts to smell nutty, then add the capers and squeeze in the juice from one of the lemon halves.
- Stir, then spoon the lemony caper butter over the fish to serve.
- Sprinkle parsley over the fillets and serve with the remaining lemon half, cut into wedges, for squeezing. Serve with new potatoes and steamed purple sprouting broccoli, if you like.
- 500G small potatoes
- 3 tablespoons butter (I use salted butter)
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Preheat the oven to 220c.
- Boil the potatoes in a medium sauce pan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split.
- Drain the water from the pan and set aside.
- On medium low heat, melt the butter in a small saucepan, stir in the rosemary and salt and pepper.
- Pour the butter over the potatoes and toss until coated.
- Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes.
- Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy.