Sole Meunier

Difficulty:

1/5

Ingredients:

1 whole sole
Capers
Butter
Lemon (juice and zest)
Shallots, chopped
Garlic, crushed
White wine
Fresh parsley
Salt .pepper
Flour
Olive oil

Method:

1. Make sure the fish is clean and scaled.
2. Pat dry and season with salt and pepper.
3. Dust with flour and set aside
4. Heat a large pan with olive oil over medium heat.
5. Add fish and cook until golden on both sides (about 3 minutes). Remove and set aside.
6. Add shallots and garlic to the pan and cook until transparent.
7. Deglaze with wine and lemon juice and cook for a few seconds.
8. Add capers and butter and cook to form a creamy sauce.
9. Bring back fish and place in the oven for 10 minutes.
10. Keep warm until ready to serve