Sole Meuniere

Sole is a much overlooked fish in North America. It is a delicate white fish that is low cholesterol and has a light non fishy flavour. Sole Meuniere is a traditional French dish and is perfect for entertaining or an easy week night meal. The secret is to add a little baking powder to the flour when you coat the fillet. My recipe is pretty traditional with the addition of lemon pepper to the flour/baking powder coating.

Recipe

Ingredients Serves 2

1-1.5 lbs of Sole Fillets

2-3 TBLSP Capers

1/3 cup Butter

1-2 TBLSP Olive Oil ( enough to lightly coat the bottom of your pan)

1 Lemon or 2 TBLSP of Lemon Juice

4 TBLSP Flour

1/2 TBLSP Baking Powder

2 TSP Lemon Pepper

Salt to taste if you use unsalted butter. Remember the Capers are a bit salty and sharpness to bring the flavour of the fish out..

Directions

1) Mix the flour, baking powder and lemon pepper. Wash and dry the fish. Coat the fish with the flour mixture.

2) Heat enough olive oil over med - high heat. skin side down for about 2 -3 minutes. Carefully flip the fish. Add half the butter and squeeze lemon juice on the sole. The lemon juice prevents the fillet from drying out. Add the rest of the butter around the pan, do not burn the butter. It should be a golden brown. Spoon on capers.

3) Cut the flat leaf parsley and sprinkle it across the sole.