Adapted from Ina Garten’s Easy Sole Meunière, here’s a no-flour version that tastes delicious and leaves your kitchen mess-free. I use grey sole, but ask your fishmonger for the freshest thin white fish. Serve with simple roasted potatoes and steamed broccoli. An easy and healthy weeknight meal.
2 fillets of fresh sole
3 tablespoons of butter
Salt and freshly ground pepper
Small handful of chopped, fresh parsley
Season the fillets with salt and pepper. Juice the lemons. In a large skillet, heat the butter on medium until it starts to brown. Add the fillets to the pan; turn the heat to medium-low. After 2 minutes, turn the fillets*. Add the lemon juice to the pan, and cook two more minutes. Serve immediately, garnished with parsley. Pour the lemon-butter from the pan over the fish, potatoes and broccoli.
*Fish-turning tips from my cousin Nick, the fantastic chef: (1) get a metal fish spatula; (2) use your hand to hold the top of the fillet while you turn it.
If you want a crispy, browned version, try this.
Roasted new potatoes: slice in half; toss with olive oil, salt and pepper; roast at 450, cut side down, for half an hour. (Run a spatula under them partway through so they don’t stick.)
Broccoli steamed for seven minutes, until it’s just tender.