SOLE MENUIERE with BALSAMIC BROWN BUTTER LEMON SAUCE

We have been eating more fish and green veggies lately. When I went to Costco yesterday they had some GORGEOUS fresh caught Dover sole that was calling my name.  So I found this recipe over at food network and dinner was perfect. I made only a few changes for our liking and what I had on hand.

The term meunière refers to both a sauce and a method of preparation, primarily for fish. The term meunière itself means “miller’s wife”. So to cook something à la meunière is to cook it by first dredging it in flour. A meunière sauce is a simple rustic preparation of brown butter, chopped parsley, and lemon.

SOLE MENUIERE 
       with BALSAMIC BROWN BUTTER LEMON SAUCE

Total Time: 40 min     Prep: 10 min     Cook: 10 min
Yield: 4 servings

4 (6-ounce) sole fillets, skin removed
2 cups milk
Salt and freshly ground black pepper
2 tablespoons AVOCADO oil
1 cup flour
Salt, pepper
4 tablespoons finely chopped parsley
6 tablespoons butter
Juice of 1 lemon
2 tablespoons balsamic vinegar, or to taste
Lemon slices, for garnish

  • Soak fillets in milk for 20 minutes. Remove from milk and pat dry.
  • Generously season fillets with salt and pepper.
  • Heat the avocado oil over a medium high heat.
  • Put flour into a shallow dish and season with salt and pepper. Dredge fillets in flour, shaking off any excess flour. Dip the fillets back into the milk and then again into the flour. 
  • Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. 
  • Transfer fillets from pans to a platter, sprinkle with parsley.
  • Wipe the skillet clean and add the butter. 
  • Heat until the butter begins to brown. Add lemon juice and cook a few minutes.
  • Remove from heat and stir in balsamic vinegar. 
  • Pour sauce over fish and serve. 
  • Garnish with lemon slices.

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