Sole Meuniere With Parsley And Lemon

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Sole Meuniere With Parsley And Lemon

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15 min
Beginner
  1. We season and dust the sole fillets with flour.
  2. We put them in a pan with butter and olive oil and fry for 2-3 minutes on each side until golden brown; we then take off the heat and drain on absorbent paper towels.
  3. In a small pan, we melt butter, season and once foaming we finish with the lemon juice. We remove from the heat and add the lemon zest.
  4. With this sauce, we drizzle the fish. We sprinkle with the finely chopped parsley.
4 comensales 4 comensales 4 comensales 4 comensales
Recipe for 4 people

Ingredients:

  • 1 pack Pescanova sole Limanda fillet
  • Flour, for pané
  • Juice and zest of 1 lemon
  • 40g butter
  • 2 tbsp olive oil
  • 2 tbsp parsley
  • Salt
  • pepper

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