Sole Meuniere
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four servings
- ½cup lowfat milk
- 1teaspoon Tabasco sauce
- 1cup all-purpose flour
- 2teaspoons kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1½teaspoons unsalted butter
- 4sole fillets, about 5 ounces each
- ½cup fresh lemon juice
- 4teaspoons chopped Italian parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
253 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 22 grams protein; 556 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a shallow bowl, stir together the milk and Tabasco sauce. Place the flour in a shallow dish and season with 2 teaspoons of salt and pepper to taste. Melt the butter in a large nonstick skillet over medium heat. Dip the sole in the milk and then coat on both sides with the flour mixture.
- Step 2
Saute the fish until just cooked through, about 3 minutes per side. Carefully remove from the skillet with a spatula and place 1 fillet on each of 4 plates. Lower the heat, add the lemon juice to the skillet and stir just to scrape up any browned bits in the skillet. Spoon over the fish, season with salt and pepper to taste and sprinkle with parsley. Serve immediately.
Private Notes
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Cooking Notes
Lee Schilling
I believe what makes this dish, that is missing here is a small amount of white wine but most of all capers. Otherwise I like the tabasco heat thought.
Simone
Little flavor, poor texture. This recipe is the first I have tried from NYT that missed the mark.
alanzelt
Perhaps, maybe it should be re-named sole la molinera.
Lee Schilling
I believe what makes this dish, that is missing here is a small amount of white wine but most of all capers. Otherwise I like the tabasco heat thought.
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