Sole Meunière (Lemon Sole)

In her memoir, My Life in France, Julia Child wrote that this was her first lunch when she arrived in Paris and it changed her life. She called it "the most exciting meal of my life." My neighbor Terry introduced me to this dish and I've loved it ever since. I've never been much of a sole fan, but you can't help but love the freshness of this dish. And surprisingly, it's so easy to make! It is so flaky, delicate and full of lemon flavor, I hope you'll love it too!

Sole Meunière (Lemon Sole)
Serves 2

2 fillets (about 5 ounces each) lemon sole, skinned and deboned
1/4 cup flour
black pepper
2 tablespoons Olivio spread or unsalted butter
1 large lemon
chopped fresh parsley

Pat the sole fillets dry. Set aside.

Place the flour in a medium shallow dish. Add salt and pepper to taste. Dredge the fish in the flour mixture to coat. Tap off any extra flour.

Place Olivio in a medium skillet. Melt over medium heat until it starts to brown. Add the prepared fillets. Let cook on one side until edges start to brown, about 2 minutes.

Meanwhile, zest the lemon to measure about 1 tablespoon. Turn the fillets over in the skillet, and sprinkle with lemon zest and squeeze the juice from the lemon over the fillets. Let fillets cook until browned, about 3 minutes longer. Sprinkle with chopped parsley before serving.

(If using the Olivio, each serving is 5 pt pls.)


Anonymous said…
Hi Chef Lynn,

Can I use Smart Balance or Can't Believe its Not Butter instead of Olivio? Will it change the consistency of the dish??? ;)

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