Recipe courtesy of Sara Moulton
Show: Cooking Live
Episode: You Asked for It
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings

Ingredients

Directions

Combine flour, 1 tablespoon fines herbes, and 1/4 teaspoon salt. Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and cook fish 3 minutes each side, or until just cooked through.

Reduce heat to moderately low. Cut remaining butter into pieces and add to skillet. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, remaining herbs and pepper to taste, swirling skillet to incorporate (butter will foam.) Serve sole filets with butter.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Easy Sole Meuniere

Recipe courtesy of Ina Garten

SOLE MEUNIERE

Recipe courtesy of Graham Kerr

Sole Meuniere

Recipe courtesy of Anne Burrell

Sole Meuniere

Recipe courtesy of Gourmet Magazine

Dover Sole Meuniere

Recipe courtesy of Geoffrey Zakarian

Sole Meuniere with Balsamic Brown Butter Sauce

Recipe courtesy of Sara Moulton

Sole Meuniere with Balsamic Brown Butter Sauce

Recipe courtesy of Sara Moulton

Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce

Browse Reviews By Keyword

          Latest Stories