Lemon sole fillets are very simple and quick to prepare. Talking with many friends and relatives, I often notice that many have the mistaken belief that preparing a fish main course is difficult and requires particular culinary skills. Instead, I want to show you how simple it is to prepare a main fish dish even without being a kitchen artist. Today, I want to show you how I prepared Meunière lemon sole fillets scented with lemon. A recipe that takes just a few minutes to prepare, and you can use either fresh or frozen fillets. Fortunately, I can easily find fresh fish at the fish market or supermarket, but for convenience, I often buy frozen ones too. With just a few simple ingredients, you can serve a delicious main dish in no time. A delightful lemon-scented cream envelops the fish fillets, making them tender and delicious. I also recommend trying the recipe for Sea Bass in Crazy Water and the recipe for Battered Cod Fillets. Let’s head to the kitchen and prepare a delicious Lemon Sole together.
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 79.19 (Kcal)
- Carbohydrates 2.04 (g) of which sugars 0.27 (g)
- Proteins 9.23 (g)
- Fat 3.68 (g) of which saturated 0.65 (g)of which unsaturated 0.69 (g)
- Fibers 0.50 (g)
- Sodium 151.74 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Meunière Fish
- 8 sole fillets
- 2 lemons (unwaxed)
- 0.85 fl oz extra virgin olive oil
- 0.33 cup flour
- to taste salt
- 1 sprig parsley
How to Prepare Lemon Sole
If you are using frozen fish fillets, let them thaw first. Coat the fillets in flour on all sides. Wash the lemons. Remove the zest, just the yellow part from one lemon, and cut it into very thin strips. Then squeeze the lemons to extract the juice.
Pour 3-4 tablespoons of extra virgin olive oil into a skillet. Heat the oil and place the sole fillets inside. Let them cook for 2 minutes, then turn them to cook the other side. If the skillet is not large enough to hold all the fillets, you can cook half first, transfer them to a plate, and then cook the others.
Pour the lemon juice and zest over the fish. Season with salt. Cover the skillet with a lid and let it cook on low heat for 2-3 minutes. At the end of cooking, add the chopped parsley and serve.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you prefer, you can replace the extra virgin olive oil with butter and the flour with potato starch or rice flour
Don’t miss the recipe for Anchovy Balls
