Gluten Free Sole Meunière (Easy And Delicious)
Gluten Free Sole Meunière, bathed in brown butter and lemon sauce is a delicious and elegant dish that you can have ready in just fifteen minutes.
Servings 2
Calories 262kcal
Ingredients
- 1/2 cup Gluten Free All Purpose flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 sole fillets 3-4 ounces each
- 6 tablespoons butter divided
- 6 tablespoons + 1/4 cup juice of fresh lemons
- 1 teaspoon parsley
Instructions
- Rinse and pat the sole fillets dry with paper towels and sprinkle one side with salt.4 sole fillets
- Combine gf flour, 2 teaspoons of salt, and 1 teaspoon of pepper in a shallow bowl. Dredge sole fillets in the seasoned flour.1/2 cup Gluten Free All Purpose flour, 2 teaspoons salt, 1 teaspoon pepper
- Heat 3 tablespoons of butter in a large (12-inch) skillet over medium heat until it starts to brown. Add 2 floured fillets and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, about 2 more minutes. While the second side cooks, add 3 tablespoons of lemon juice to the pan.
- Carefully transfer fish fillets to a plate and pour sauce from the skillet over the fish. Sprinkle with parsley, salt, and pepper.1 teaspoon parsley
- Keep warm while you repeat steps 3 and 4 with the remaining 2 floured fillets.
- For extra sauce, add 1/4 cup of lemon juice to the skillet, stir, scraping up the little bits. Serve sauce on the side.
Notes
- Fish fillets should be de-boned and descaled. To check, just run your fingers along the flesh surface and the sides. You’ll feel if there are any pin bones inside. Pull them out slowly so that you don’t tear the flesh. You can use a tweezers if necessary.
- Make sure your sole fillets are of uniform thickness, and don’t overcrowd the pan. Cooking in batches if necessary ensures each piece gets a nice, even sear.
- The sole should be cooked through and opaque, with the flesh flaking easily with a fork. It typically takes just a few minutes per side.
- This recipe will work with other mild, flaky fish like flounder or tilapia. The cooking method remains the same, but keep in mind that different fish may have slightly different cooking times.
- Store any leftovers in an airtight container in the fridge. It’s best enjoyed within a day or two, and gently reheating it in a pan can help maintain its texture.
Nutrition
Calories: 262kcal
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