Sole Meuniere (Sole in Lemon-Butter Sauce)
This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults alike. This is a restaurant-caliber recipe that you truly can prepare in 15 minutes! For fussy eaters, I cut back on the lemon juice a little. I like to serve this with ratatouille. Serve with lemon wedges.
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Recipe Summary
Ingredients
Directions
Cook's Note:
It's very easy to ruin the appearance of this dish by breaking the fish. It just takes a little bit of extra care when flipping and serving the fillets, by using 2 large skillets and 2 pre-warmed serving plates. Make a foil tent to keep them warm and moist while you make the sauce.