Mohamed Shili This delicious and simple Julia Child Sole Meunière is a quick meal that brings French cuisine to your kitchen. With tender, buttery fish fillets enhanced by a zesty lemon sauce, this dish uses common ingredients you likely have on hand. The crispy, golden crust adds an irresistible texture, making it a delightful option for any occasion.
Ingredients Needed
- 6 sole fillets (about 1 ½ pounds)
- 1 cup (120g) all-purpose flour
- 1 ½ teaspoons salt, plus more to taste
- 1 teaspoon ground black pepper
- ½ cup (1 stick, 113g) unsalted butter
- 2 tablespoons (30ml) freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges (optional)
How To Make Sole Meuniere Recipe
- Prepare the flour mixture: In a shallow bowl, whisk together the flour, 1 ½ teaspoons salt, and black pepper.
- Coat the fish: Pat the sole fillets dry with paper towels, then dredge them in the flour mixture, shaking off any excess.
- Melt the butter: In a large skillet, melt the butter over medium heat until it begins to foam.
- Cook the fish: Add the fillets to the hot butter and cook for 1 minute. Add the lemon juice and zest, then continue cooking for 2 to 3 more minutes until the first side is golden brown.
- Flip and finish cooking: Carefully turn the fillets using two spatulas. Cook for another 1 to 2 minutes, spooning the lemon butter over the fish as it cooks, until it flakes easily with a fork.
- Make the sauce: Remove the fillets from the pan. Stir the parsley into the remaining butter sauce and adjust seasoning with more salt if needed.
- Serve: Drizzle the butter sauce over the fillets and serve immediately with lemon wedges.
Recipe Tips
- Use fresh sole fillets: Fresh fish ensures the best flavor and texture. If sole isn’t available, flounder or tilapia are good substitutes.
- Pat the fish dry: Removing excess moisture helps achieve a crispy, golden crust.
- Don’t overcrowd the pan: Cooking fillets in batches prevents steaming and ensures even browning.
- Monitor butter closely: Butter can go from browned to burnt quickly; watch it carefully to achieve a nutty flavor.
- Serve immediately: Sole Meunière is best enjoyed hot to savor its crispiness and rich sauce.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover hamburger in an airtight container and refrigerate for up to 3 days.
- Freeze: Wrap leftover hamburger individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. To thaw, transfer the patties to the refrigerator overnight then reheat gently.
- Reheating: Warm leftover hamburger in a skillet over medium heat for 3-4 minutes per side, in a 350°F oven for 10-12 minutes, or in the microwave for 1-2 minutes, flipping halfway. Avoid overcooking to keep them juicy.
Nutrition fact
Serving Size: 1 patty (recipe makes 6 servings)
- Calories: 318
- Total Fat: 18.2g
- Saturated Fat: 9.5g
- Cholesterol: 129.3mg
- Sodium: 711mg
- Dietary Fiber: 0.6g
- Sugars: 1g
- Protein: 27.5g
More Julia Chid Recipe:
Julia Child Sole Meuniere Recipe
Description
This delicious and simple Julia Child Sole Meunière is a quick meal that brings French cuisine to your kitchen. With tender, buttery fish fillets enhanced by a zesty lemon sauce, this dish uses common ingredients you likely have on hand. The crispy, golden crust adds an irresistible texture, making it a delightful option for any occasion.
Ingredients
Instructions
- Prepare the flour mixture: In a shallow bowl, whisk together the flour, 1 ½ teaspoons salt, and black pepper.
- Coat the fish: Pat the sole fillets dry with paper towels, then dredge them in the flour mixture, shaking off any excess.
- Melt the butter: In a large skillet, melt the butter over medium heat until it begins to foam.
- Cook the fish: Add the fillets to the hot butter and cook for 1 minute. Add the lemon juice and zest, then continue cooking for 2 to 3 more minutes until the first side is golden brown.
- Flip and finish cooking: Carefully turn the fillets using two spatulas. Cook for another 1 to 2 minutes, spooning the lemon butter over the fish as it cooks, until it flakes easily with a fork.
- Make the sauce: Remove the fillets from the pan. Stir the parsley into the remaining butter sauce and adjust seasoning with more salt if needed.
- Serve: Drizzle the butter sauce over the fillets and serve immediately with lemon wedges.
Notes
- Use fresh sole fillets: Fresh fish ensures the best flavor and texture. If sole isn’t available, flounder or tilapia are good substitutes.
- Pat the fish dry: Removing excess moisture helps achieve a crispy, golden crust.
- Don’t overcrowd the pan: Cooking fillets in batches prevents steaming and ensures even browning.
- Monitor butter closely: Butter can go from browned to burnt quickly; watch it carefully to achieve a nutty flavor.
- Serve immediately: Sole Meunière is best enjoyed hot to savor its crispiness and rich sauce.
Julia Child Sole Meuniere Recipe
