The Sole Meunière is considered a classic of Italian cuisine. It is quick and simple to cook. The preparation involves flouring and browning the sole in butter, and seasoning with lemon juice and chopped parsley, which is why it is called ‘meunière’.
Other fish recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 635.25 (Kcal)
- Carbohydrates 8.99 (g) of which sugars 2.89 (g)
- Proteins 34.82 (g)
- Fat 52.70 (g) of which saturated 31.41 (g)of which unsaturated 18.74 (g)
- Fibers 1.51 (g)
- Sodium 629.91 (mg)
Indicative values for a portion of 215 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
- 2 soles
- 2.5 tbsp flour
- 4 sprigs parsley
- 9 tbsp clarified butter
- 1 tsp lemon zest (grated)
- 1/3 cup lemon juice
- 1/3 tsp fine salt
Tools
- Food Scale
- Cutting Board
- Frying Pan
Steps
Start by cleaning the soles, skinning them by pulling the skin from the tail upwards and removing the entrails (I have them cleaned at the time of purchase for convenience). Wash them, dry them with kitchen paper, and flour them on both sides. Put the clarified butter in a pan and once it melts, place the soles and brown them for 5 minutes on each side, turning them gently using a spatula to avoid breaking them.
Drizzle with lemon juice, add the grated lemon zest, sprinkle with chopped parsley, and salt. Plate and serve the Sole Meunière hot, garnishing with parsley and lemon slices.
