Originally published on March 14, 2021
We have fish in this house every Friday. Partly because I live with three Roman Catholics, but mostly because I want to make sure we’re all getting something healthy into our diets on a regular basis. I usually get requests for fish and chips or homemade fish sticks but sometimes, I deviate and make something different that sounds really great to me. When I came upon Julia Child’s recipe for Sole Meuniere, I knew I had to give it a try. You really only need a handful of ingredients for this one but it is all about technique. Do not overcook the fish. It’s about the worst thing you could do when it comes to this particular recipe. Also, make sure you use clarified butter. It really is important. Then, just sit back and enjoy the new fish dish that will show up on your table regularly, as it will on mine. To give you an idea of just how good it is, Julia herself said this dish was ‘the most amazing dish of her life’ and it kick-started her cooking career when she was in her 40s!
Instructions:
4 skinless, boneless sole fillets
1/4 cup flour, placed in a shallow dish
3 tablespoons clarified butter
4 tablespoons plain butter
Minced parsley
One lemon, quartered
One lemon, juiced
Salt
Pepper
1.) Place a heavy cast-iron skillet over medium-high heat. Sprinkle the fillets with salt and pepper before dredging them through the flour.
2.) Place the clarified butter in the skillet and allow it to melt. Then, add the fillets, in batches if necessary so you don’t overcrowd the pan. Cook the fillets for two minutes on one side then flip and cook for two minutes on the other side. Repeat with the remaining fillets, if necessary. When all fillets are cooked, place on a serving platter.
3.) Place the plain butter in the pan and allow it to melt. Add the lemon juice and more salt and pepper, to your liking.
4.) Pour the butter in the pan over the fillets on the platter. Sprinkle with chopped parsley.
5.) Serve and enjoy!