Sole Meuniere
Sole Meuniere

Ingredients

Method

  • 4 fillets of sole, plaice, or other flatfish
  • 6 tbsp plain flour
  • 3 tbsp olive oil
  • 85g unsalted butter
  • 1 lemon, juice only
  • 2 tbsp small capers
  • Put the flour in a large shallow bowl, and season well with salt and pepper. Toss the fish fillets in the flour so they are evenly covered, and shake off any excess. Fry for 2 minutes on either side in a frying pan with the oil until golden.
  • Remove the fish from the pan, and put to one side. Wipe the pan with kitchen paper, return to the heat, and melt the butter. Heat until just starting to turn brown, then whisk in the lemon juice and capers. Serve the fish hot, with the buttery sauce drizzled over the top.
10 mins
4 serving
This recipe pairs perfectly with the Wines of Merritt Sauvignon Blanc 2018 from Margaret River, Australia.

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