Main course

Sole Meunière

Delicate sole fillets lightly floured and served with brown butter, lemon, and parsley.

What you’ll need

• sole fillets: 800 g
• flour: 120 g
• butter: 140 g
• lemon juice: 60 ml
• parsley: 25 g
• salt: 8 g
• black pepper: 2 g

How to make it

1. Pat the fillets dry and season evenly with salt and pepper. Finely chop the parsley and spread the flour in a wide dish.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.