Classic Sole Meunière with Nut-Brown Butter, Capers and Lemon

⏱ 25 min · Serves 2

The bistro dish that made Julia Child fall in love with France: delicate sole in a whisper of flour, pan-fried in foaming butter, then bathed in nutty brown butter sharpened with lemon and salty capers. Five minutes of cooking, a lifetime of glamour — just have your plates warm and your guests seated.

Per serving: 720 kcal · 48.0g protein · 13.0g carbs · 54.0g fat

Ingredients

• 2 whole Dover sole (about 350g each), skinned and trimmed, or 4 lemon sole fillets
• 4 tbsp plain flour
• Fine sea salt and freshly ground white pepper
• 1 tbsp neutral oil (sunflower or grapeseed)
• 110g unsalted butter, cold and diced
• 1 tbsp capers in brine, drained and patted dry
• Juice of 1 lemon, plus lemon wedges to serve
• 2 tbsp flat-leaf parsley, finely chopped
• Flaky sea salt, to finish

Method

1. Pat the sole thoroughly dry with kitchen paper — dry fish means a crisp, even crust. Season both sides with fine salt and white pepper.
2. Spread the flour on a plate. Dredge each fish lightly, pressing gently, then shake off every bit of excess; you want a veil, not a coating.
3. Heat a large heavy frying pan over medium-high heat. Add the oil and 30g of the butter and swirl until the butter foams and smells nutty.
4. Lay in the fish (in batches if needed, keeping the first warm in a low oven). Cook undisturbed for 3-4 minutes until deep golden, then turn carefully with a fish slice and cook 2-3 minutes more, basting with the pan butter. The flesh should lift cleanly from the bone at the thickest point.
5. Transfer the fish to warm plates and wipe the pan clean of any burnt flour.
6. Return the pan to medium heat and add the remaining 80g cold butter. Swirl constantly for 1-2 minutes until it foams, the milk solids turn hazelnut brown and it smells of toasted nuts.
7. Off the heat, add the capers (they will sizzle), then the lemon juice and parsley. Swirl to bring it together.
8. Pour the sizzling brown butter over the fish, finish with flaky salt and serve at once with lemon wedges and boiled new potatoes or steamed spinach.