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Sole Meunière HT MC French 20mins Serves 4 Hot Fish Herbs Main Course Eggless France EuropeIngredients 4 Small Soles, skinned Flour to coat Salt and Black Pepper 100g/4oz Butter 1 tbsp Fresh Parsley, chopped The juice of 1 Lemon Lemon Slices to garnishInstructions 1. Remove the heads and fins from the sole. Rinse under cold running water and pat dry with kitchen paper. 2. Season the flour with salt and pepper and use to coat the fish. Heat half the butter in a large frying pan, add the fish and fry gently on one side for 5 minutes.
3. Carefully turn the fish and cook on the other side for a further 5 minutes or until tender and golden. Drain on kitchen paper and place on a serving platter. Keep warm. 4. Wipe the pan clean then add the remaining butter and cook until lightly browned. Stir in the parsley and lemon juice. 5. To serve - pour the butter and parsley over the fish and serve immediately.
You can substitute Plaice or Dabs for the sole.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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