Petrale Sole Meunière | Sequoia Grove Winery
A timeless preparation – elegant in its simplicity, and perfectly suited to a glass of Sauvignon Blanc
Ingredients
- 4 Petrale sole fillets (skin removed)
- ½ cup all-purpose flour (for light dredging)
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- Juice of 1 lemon
- Zest of ½ lemon
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers (optional, but recommended)
- Kosher salt
- Freshly cracked black pepper
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