sole meuniere
adapted from Barefoot Contessa
6 sole fillets
sprinkle of whole wheat flour(I have a very fine seive for this)
salt and pepper
juice of two lemons
zest of two lemons
parsley
2 tbsp olive oil
pat dry your fillets and sprinkle flour and salt and pepper
heat non stick pan with olive oiltill moderately hot and cook fillets on both sides for two minutes depending on thickness, When ready, pour the juices over the fish and sprinkle with parsley.
This also works for other types of fish.
take care
Sophie
Last edited by sophie; 02-08-2010 at 07:05 PM.
Reason: correction - that's meuniere
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