Dinner Party of Blue, White and Chocolate – Part III

For dinner, I paired Ina Garten’s Parmesan-Roasted Broccoli with her Sole Meuniere. Yes, I know you’re not supposed to put cheese with fish and I. Don’t. Care. I love parmesan in any situation, and the pine nuts and lemon on the broccoli matched perfectly with the lemon flavor on the sole.

It was a gorgeous meal, and honestly, so simple that I often make it for myself when I feel like putting a little extra effort into my dinner and making something special.

Sole Meuniere (adapated from Ina Garten)

  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon Vege Sal
  • 1 teaspoon black pepper
  • 2 fresh sole fillets (3-4 ounces is a good size, but you can buy them as large as will fit in your pan)
  • 3 tablespoons unsalted butter
  • 1 teaspoon grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice (3 lemons)
  • 1 tablespoon minced fresh parsley

Combine the flour, 1 1/2 teaspoons salt, 1 teaspoon Vege Sal, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels.

Heat 3 tablespoons of butter in a large saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a large spatula and cook for 2 minutes on the other side. While the second side cooks, add 1 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan (be careful that you don’t add much more than 3 tablespoons, or it will be too lemony). Plate the fish and pour any remaining sauce over them. Sprinkle with the parsley and serve immediately.

Related Posts with Thumbnails
Email or Share This Post

Leave a Reply

Your email address will not be published. Required fields are marked *