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Sole Meunière         HT  MC  French    20mins

Serves 4         Hot   Fish   Herbs  Main Course  Eggless  France  Europe



4 Small Soles, skinned

Flour to coat

Salt and Black Pepper

100g/4oz Butter

1 tbsp Fresh Parsley, chopped

The juice of 1 Lemon

Lemon Slices to garnish




1. Remove the heads and fins from the sole. Rinse under cold running water and pat dry with kitchen paper.


2. Season the flour with salt and pepper and use to coat the fish. Heat half the butter in a large frying pan, add the fish and fry gently on one side for 5 minutes.


3. Carefully turn the fish and cook on the other side for a further 5 minutes or until tender and golden. Drain on kitchen paper and place on a serving platter. Keep warm.


4. Wipe the pan clean then add the remaining butter and cook until lightly browned. Stir in the parsley and lemon juice.


5. To serve - pour the butter and parsley over the fish and serve immediately.


You can substitute Plaice or Dabs for the sole.



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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