- 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 minced shallots
- ½ cup white wine
- 1 lemon, juiced
- 1 tablespoon minced basil
Preheat a sauté pan over medium-high heat. Season fish with salt and pepper, then dust with flour. Add olive oil and half the butter to the hot sauté pan, then 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 white wine, then reduce by half and whisk in remaining butter to emulsify. Finish the sauce with lemon juice, minced basil and salt and pepper to taste.
Serve Petrale sole drizzled with lemon butter sauce.
Techniques used in this recipe:
- deglaze: 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.
- sweat: to cook an item, usually vegetables, in a covered pan in a small amount of fat until it softens and releases moisture.