A classic French dish featuring delicate sole fillets lightly floured and pan-fried, finished with a bright lemon caper butter sauce and fresh parsley.

french

Nutrition

Provides high-quality lean protein with moderate fat content from butter and beneficial omega-3 fatty acids from fish

calories	420 kcal
energy	1758 kJ
protein	47 g
total fat	18 g
saturated fat	11 g
trans fat	0 g
polyunsaturated fat	1 g
monounsaturated fat	5 g
cholesterol	105 mg
carbohydrate	12 g
sugars	2 g
dietary fibre	1 g
sodium	700 mg

*per serving

PescatarianPeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh ProteinHeart Healthy

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerseafoodlunchmain coursestovetop

Julia Child’s Sole Meuniere

The Little Ferraro Kitchen (Samantha Ferraro)

4

Name: Julia Child’s Sole Meuniere — Tasty Bites
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Ingredients: 6 fillet Sole Fillet (boneless and skinless); Salt And Pepper (to taste); 0.5 cup All-purpose Flour; 3 tablespoon Clarified Butter (or ghee); 2 tablespoon Unsalted Butter; 1 Lemon (juiced); 3 tablespoon Capers; 2 tablespoon Parsley (fresh, hard stems removed, leaves finely chopped)

servings

0

per serve

0

minutes

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Ingredients

6 fillet Sole Fillet boneless and skinless

Salt And Pepper to taste

0.5 cup All-purpose Flour

3 tablespoon Clarified Butter or ghee

2 tablespoon Unsalted Butter

1 Lemon juiced

3 tablespoon Capers

2 tablespoon Parsley fresh, hard stems removed, leaves finely chopped

Equipment

Paper Towels

Platter

Spatula

Wide skillet

Instructions

Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper. Lightly dredge fillets in flour, shaking off any excess

Bring a wide skillet to medium heat and add clarified butter.

Place fillets in, not overcrowding the pan, about 2 fillets at a time and cook until lightly golden on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.

Remove the fish to a platter. In the same skillet, melt the butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.

Spoon lemon caper sauce over fish and serve immediately.