Sole meunière recipe | Good Food
This popular French classic coats the fish in seasoned flour. It lightly protects the fish without overpowering its flavour. From BBC Good Food.
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 caper (optional)
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