Recipe: Yellowtail Sole Meuniere

Photo of movie, "Julia and Julia" for recipe on sole meuniere on blog, www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

One of my favorite scenes from one of my favorite "foodie" movies, Julie and Julia.

Inspiration for recipes can come from anywhere, including movies, books, TV shows and life. While I was home 2 weeks ago, I watched Julie and Julia, a movie based off of a book by the same name. Julie cooked her way through the cookbook, Mastering The Art Of French Cooking, written by the most SPRIGHTLY of chefs, Julia Child. (You probably figured out that this idea influenced Cook Your Way Through The S.A.T.) In one of my favorite scenes in the movie, Julia is served a sizzling fillet of Dover sole, which sparks her obsession with French food. I couldn’t help but want to make some wonderful Sole Meuniere for me and my family to enjoy. I followed Ina Garten’s recipe with a few of my own SLIGHT ALTERATIONS.

Photo of ingredients for recipe on sole meuniere on blog, www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1/2 cup flour, 4 sole fillets (3 to 4 ounces each,) 6 tbsp unsalted butter, 1 tsp lemon zest, 6 tbsp freshly squeezed lemon juice (about 3 lemons,) 1 tbsp freshly minced parsley, salt and pepper.

Photo of movie, "Julia and Julia" for recipe on sole meuniere on blog, www.SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Preheat the oven to 200ºF. Pat dry the sole fillets with paper towels.

Photo of flour mixture for recipe of sole meuniere on www. SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

In a bowl, mix together the flour, 2 tsp salt, and 1 tsp pepper. Sprinkle the sole fillets with the flour mixture and add extra salt to one side of each fish fillet.

Photo of fish fillets in pan for recipe of sole meuniere on www. SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

In a 12" pan, heat 3 tbsp butter over medium heat until melted and slightly browned. Place 2 sole fillets in the pan (I put 3 fillets in...whoops.) Lower the heat to medium-low and cook the fillets for about 2 minutes on each side.

Photo of cooking fish in pan for recipe of sole meuniere on www. SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

While the second side cooks, add 1/2 tsp lemon zest and 2 tbsp lemon juice to the pan. Once cooked, transfer the fish to an ovenproof plate and drizzle the sauce over them. Keep in the oven while you cook the rest of the fish.

Photo of the finished sole meuniere in pan for recipe of sole meuniere on www. SATgourmet.com, a blog by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add minced parsley to the cooked fish and serve immediately! Julia Child would be proud.

  • SPRIGHTLY = lively, full of energy
  • SLIGHT = of small importance
  • ALTERATION = a change, modification

Bon Appetit,

Charis

Leave a Reply

Your email address will not be published. Required fields are marked *