On our flight to Ecuador, I watched Julie and Julia. Well, most of it. Our plane landed and the last 20 minutes expired before I could finish it. But I got the jist.
It’s where I got the seed of my idea for cooking from a different country every month. I like that Julie had a focus and a plan.
Sometimes cooking and blogging can get so overwhelming because it’s like I can talk about everything and nothing all at once. If I’m not careful I’ll start rambling about the latest Vanderpump and Brittany’s mashed potato bar and get completely off track. Right.
A classic French dish that’s inviting and comforting all in one little fish.
I researched this dish quite a bit – there are versions with and without capers. I’m team capers.
There are absurd variations with full sticks of butter and then ones that claim to be the “healthy version”.
I went for something in between. We want something that tastes delicious but won’t have us dragging for hours afterward.
I also added more lemon than the typical recipes call for because it brightens up an otherwise heavy dish.
You’re left with a sauce that tastes like it fell from heaven and you’d be crazy not to soak this up with a piece of crusty bread. I also served mine with a side of sauteed greens.
This dish is ideal for dinner parties because it’s impressive (umm look at this) and also comes together very fast. I’m always looking for things to serve that won’t have me standing over the stove the entire night. I made this mistake for my Spanish dinner party (the GD paella just wouldn’t come together!!)
Serve it for others or cozy up by your Netflix for a decadent and relaxing evening with Sole Meunière.
(Start making 20 minutes before you want Sole Meunière )
Start by mixing the flour, Herbes de Provence, salt and pepper in a wide shallow dish. Pat the fish filets so they are mostly dry.
Heat up a Tbsp of olive oil on a large skillet over medium-high heat.
Working in batches, you’ll dredge the fish fillets through the flour mixture and fry them on the stove. Each side needs about 2 minutes, less if your fillets are really thin.
Lay them on a plate, and cover with foil while you finish the rest of the fish.
Once you’re finished frying the fish, add the lemon juice, zest, capers, caper juice, butter and parsley to the pan. Cook for about 1 minute.
Pour the sauce over the fish fillets, squeeze some lemon over the whole thing and serve.