Sole meunière - Good Food Middle East
This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour
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Cooking tools:
- Tweezers
- Mixing bowl
- Skillet
- Fish spatula
- Spoon
- Paper towel
- Plate
- Stove
- Measuring spoon
Ingredients
- 4 fillets sole or plaice, skin-on (about 140g/5oz each)
- 6 tbsp plain flour
- 3 tbsp light olive oil or sunflower oil
- 85g butter, ideally unsalted
- 1 lemon, juice only
- 2 tbsp small capers (optional)
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