Sole meunière

As an accompaniment to my stuffed zucchinis, I decided to make sole meunière. I know, it’s a little weird to think of the fish as the side to the vegetables, but that’s how I saw it, because to me, the zucchini was more complicated to make. I think I’ve wanted to make sole meunière ever since I saw that scene in the movie Julie and Julia, where Julia Child is having dinner with her husband in a restaurant in France, and the waiter brings her the sole meunière still in the pan, piping hot, with all the butter bubbling! I obsessed over that scene, and also the one where Julie makes bruschetta at home for days! And so now that I’ve made it, I can say with confidence that it really does taste as good as the movie made it look! But then again, butter makes everything taste good. The French know what they’re doing, that’s for sure!

The sole was just a matter of flouring, frying, sauce-making. Simple! It was so yummy and it tasted better than other fish dishes I’ve made in the past that were more complicated.

For this dish you will need:

  • Sole fillets
  • Flour
  • Butter
  • Onion
  • White wine
  • Lemon juice

I haven’t specified exact quantities because cooking is never an exact process anyway.

Pat the fish dry, season with salt and pepper, then flour on both sides. Melt a large chunk of butter in a pan, and when it’s hot, fry the sole on each side. Remove when done.

Add the chopped onions to the pan, and when cooked, add some white wine to make a sauce. I actually had to add quite a bit of wine because there was some flour left in the pan that soaked it up. Add a little dollop of butter and lemon juice to finish it off. Serve the sole with the sauce poured on top! SO easy.

Recipe here!

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