Sole a la meunière with capers, French fish recipe

Today we are going to prepare a classic dish, sole a la meunière with capers, a French recipe with which I surprised my wife yesterday at noon. The name of to the meunière you can also find it as menier or meniere in its Castilianized version and has the meaning of to the mill.

In spring and summer, good sole is abundant in the fishmongers and above all, they are not badly priced. That is why we have taken the opportunity to make this recipe for sole a la menièure with capers, since it is a very simple and very tasty recipe.

It is a very simple sauce based on butter, parsley and lemon that you can also prepare with coriander if you like it more, although it would no longer be the orthodox recipe. The recipe is equally good to make with other fish such as roosters, turbots and other white and flat fish with tender meats. The flavor of the meunière sauce is smooth and subtle, so it does not mask the taste of the fish with whom it harmonizes perfectly.

Ingredients

For 2 persons
  • Sole 2 pieces of portion or a large one to share
  • Butter 50 g
  • Capers 20
  • Fresh parsley a few sprigs
  • Lemon juice (from half a lemon)
  • Salt a pinch
  • 2 tablespoons extra virgin olive oil

How to make sole a la meunière with capers

Difficulty: Medium
  • Total time 15 m
  • Cooking 15 m

We begin by asking the fishmonger to prepare the fish for us by removing the skin on both sides, both light and dark.At home, we season the sole with a little salt and fry it in the pan with the olive oil, leaving it for about 3 minutes on each side.

If you want, you can put the fish in flour before frying it, but I like it better that way, doing it as is, which also makes the dish a little lighter. At this time of year, our guests will thank us if we avoid excesses.

While the sole is making, we put the butter to melt in another pan. When it melts, add the finely chopped parsley and let it cook for a minute, while stirring gently. Then add the juice of half a lemon to the butter with the parsley and turn off the heat.

Once the sole has a golden color, we cover it with the butter sauce from the other pan and let it sauté in it for a couple of minutes, at which point we add the capers, removing the pan from the heat and serving immediately.

With what to accompany sole a la meunière with capers

This recipe for sole a la meunière with capers is so easy to prepare and it is also a real delight, so as soon as you try it, you will be so successful that they will ask you to repeat it very often. Accompanied by a simple avocado and tomato salad with basil, it is a very complete dish.

5 4 3 2 1 Thank you! 16 votes

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Topics
  • Fish and seafood recipes
  • Butter
  • Fish
  • Capers
  • French cuisine
  • Light recipes
  • Quick and easy recipes

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