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Easy Sole Meuniere Recipe

Easy Sole Meuniere

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (151)

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Average Rating:

Total Reviews: 151

Showing 141-150 of 151

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  • on March 16, 2009

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    I hesitated to make plain old sole or order it in a restaurant. It seemed too easy and kind of ordinary. Good but not great. But true to her word, Ina dials it up. It sounds simple and it is, but this recipe makes it truly heavenly.

    I think I was over-cooking it in the past just a bit by broiling it and using breadcrumbs. By doing it with just flour, butter and all the fresh lemon zest and juice and a bit of parsley....it is the best it can be. And I LOVE recipes where I generally have all the ingredients at home. THANK INA!!

    I just made it a second time for a friend last night, along with Ina's roasted asparagus and my friend was over the top in her praises. THANK YOU AGAIN, INA!!

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  • on March 13, 2009

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    By far the easiest sole meuniere recipe out there. The flavors are absolutely fabulous and the recipe could not be easier. The lemon peel is a must and as an extra touch I added chopped caper (from my recent Paris trip to finish off the dish with the parsley. OOO-LA-LA!! Short of licking the plate the dish was easy, tasty, and a sure fire winner. Once again Ina does not dissapoint.

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  • on March 13, 2009

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    My kids (ages 8 and 9 couldn't get enough of this, I wish I would have made more. This has to be the easiest, quickest, most delicious of Ina's recipes.

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  • on March 13, 2009

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    My wife and I are long time foodies and watch the network alot. This was the best treat yet! My wife is a self taught gourmet chef who can take a recipe and do wonders with it. I am a retired casino executive who has eaten many great meals from many great chefs, so I can be quite picky. Beth made Ina's recipe with Talapia, since we couldn't get sole easily out in the boondocks. It was one of the best meals I have had!!! The lemon zest sent this out of the park. Beth also added capers for an extra twist which just enhanced the experience. As a meal, she also made it sort of a captain's plate adding muscles with a garlic butter sauce and some butterfly shrimp. It was truly a meal to remember.

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  • on March 11, 2009

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    I didn't have sole so I used talapia instead. It couldn't have been easier and the taste was out of this world. Just perfect! Hubby loved it and we especially loved the lemon flavor. It was sooooo good!!! To the writer who said her sauce was not brown, did you wait for the butter to start browning before you started the fish in the pan? That may help. Ina, thank you so much for this easy, delicious, go-to recipe! I will make this over and over I am sure.

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  • on March 10, 2009

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    So easy and delicious. The lemon added the zing - my husband went on and on. I'll definitely make this again and again!

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  • on March 10, 2009

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    So easy and fast! The fish came out moist and delicious. I feel like this would be a great dish for company. You will barely miss out on any of the fun its so fast!

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  • on March 10, 2009

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    The is a wonderful recipe! I didn't use the lemon zest, and I combined 3 T butter with 3T olive oil to fry in. Perfect!

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  • on March 10, 2009

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    When I watched her make this dish on the show, the fish appeared browned on both sides. When I made it, the flavors were very good and the fish was cooked perfectly, but the fish didn't brown at all. Any suggestions? I can't figure out what I did wrong?

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  • on March 08, 2009

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    OH MY STARS, I did add panko bread crumbs, 1/3 cup each of flour and crumbs and a bit of Emerils seasoning cause we love it. I made this for 3 using 6 pieces of fish, our son who HATES fish, ATE EVER BITE, this is devine!!!

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