- Prep time
- 10 minutes PT10M
- Cook time
- 15–20 minutes PT20M
- 4 servings
In this simple variation of a classic meunière, hints of lemon highlight the Petrale sole's clean, mild flavor and light, flaky texture.
- 4 portions Petrale sole (6 ounces each)
- Salt and pepper, to taste
- ¼ cup all-purpose flour
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 1 tablespoon shallots, minced
- ½ cup white wine
- 1 lemon, juiced
- 1 tablespoon basil, minced
Preheat a sauté pan over medium-high heat. Season sole with salt and pepper, then dust with flour. Add olive oil to the hot sauté pan, along with half the butter, and sauté fish skin-side up until golden brown, 2–3 minutes. Flip and continue cooking skin-side down to desired degree of doneness. Remove fish from pan and keep warm until serving.
Return pan to stove and bring to medium-low heat. Being careful not to burn the butter in the pan, sweat shallots for 1 minute. Deglaze the pan with the white wine. Reduce the wine by half and whisk in the remaining butter to emulsify. Finish the sauce with lemon juice, minced basil and salt and pepper to taste. Serve fish drizzled with lemon butter sauce.
Techniques used in this recipe:
sweatsweat: to cook an item, usually vegetables, in a covered pan in a small amount of fat until it softens and releases moisture. deglazedeglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing.