Sole Meunière

During my Aldi excursion last week I bought a package of frozen fillets of sole. Now, I am not a buyer of frozen fish. Ever. These were on sale, and it was purely an impulse buy. When I got home, I wondered what I was going to do with these. I decided to look around for some recipes and came upon Andrew Zimmerman’s recipe for Sole Meunière. It looked incredibly easy (it was), and I had all of the ingredients on hand, so I figured why not. 

This ended up being one of my favorite 30-minute meals. The capers do have to be soaked for 45 minutes to get the salt out of them, so you have to plan a little bit ahead. I put a small potato into the oven to bake for those 45 minutes, so that by the time the fish was finished the potato would be as well. The peas I just microwaved for a minute until they were done. I sat down in front of the fire with the most delicious plate of restaurant-quality food, and was enormously proud of myself. You have to try this. It is SO good!

Sole Meunière

Adapted from Andrew Zimmerman

2 T. salt-packed capers, rinsed

2 5-ounce sole fillets

Kosher salt

Pepper

1/3 cup all-purpose flour

1-2 T. unsalted butter

1/3 cup dry white wine

2 tablespoons fresh lemon juice

2 tablespoons cold unsalted butter, thinly sliced

1 tablespoon minced parsley

In a small bowl, soak the capers in cold water for 45 minutes. Drain and pat dry.

Season the fish with salt and pepper. In a shallow bowl, whisk the flour with 1/2 teaspoon each of salt and pepper. Dredge the fillets in flour and shake off any excess; transfer to a platter.

In a large skillet, melt unsalted butter over moderately high heat. Add sole fillets to the skillet and cook, turning once, until golden brown on both sides, about 4 minutes total. Transfer to a platter.

Add the capers to the skillet and cook over moderately high heat until lightly browned and fragrant, about 30 seconds. Add the white wine and lemon juice and cook over moderately high heat until reduced to 2 tablespoons, about 1 minute.

Remove the skillet from the heat and add the butter, a few pieces at a time, whisking until the butter is melted before adding more. Add half of the parsley and season the sauce with salt and pepper. Pour the warm sauce over the sole and garnish with the remaining parsley. Serve immediately.

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This wonderful recipe for Flounder with Champagne Grapes can be made with sole as well. Delish!

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