When it comes to seafood classics… one dish is an absolute must - Sole Meunière. This dish is renowned for its extremely simple, yet elegant presentation, highlighting the delicate flavor of the fish with the rich, nutty taste of browned butter and the bright acidity of lemon. Get the full recipe at:
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Ingredients:
4 (2-4 ounce) grey sole fillets
-- Food Club salt, to taste
-- Food Club fresh ground pepper, to taste
-- Wondra Flour, for dredging
-- Food Club canola oil, or other high smoke point cooking oil
4 tablespoons Food Club unsalted butter
2 tablespoons chopped fresh parsley, plus additional for garnish
1 lemon, zested and juiced
-- Lemon wedges
Directions:
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Pat the sole fillets dry with paper towels. Season both sides with salt and pepper. Lightly dust both sides of each fillet with flour, shaking off any excess. Wash hands after handling raw fish.
4. Once the oil is hot, carefully place the fillets in the skillet, presentation side down. Be careful not to overcrowd the pan; you may need to cook the fish in batches.
5. Cook the fish for 2 to 3 minutes or until golden brown. Flip and cook on other side until internal temperature reaches 145 degrees Fahrenheit as verified with an instant-read food thermometer, about 1 minute.
6. Carefully transfer the cooked fillets using a fish spatula (to avoid breaking the fillet) to a plate and tent with foil to keep warm.
7. In the same skillet, reduce the heat to medium-low and add the butter. Tip the pan to pool the butter on one side. Allow it to melt and begin to foam up to a “froth”.
8. Once the butter is foamy, while keeping the pan tipped to one side, add the chopped parsley, lemon zest, and lemon juice.
9. Allow to cook for 15 seconds and remove from the heat.
10. Arrange two cooked sole fillets on each plate and spoon the sauce over top each fillet. Garnish with more fresh parsley and a lemon wedge.
11. Recommend serving and eating immediately. Pairs great with boiled mini potatoes and steamed asparagus.
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