Tom Kerridge's Quick & Easy: Sole Meuniere Recipe

By Tom Kerridge · 25 min

Ingredients

Instructions

1. Heat the 100g butter in a large frying pan.
2. Coat the dover sole in the 3 tbsp plain flour, seasoning with salt.
3. When the butter is foaming, carefully lay the fish in the pan skin side down.
4. Cook for 3 to 4 minutes on each side.
5. Transfer the fish to a serving plate.
6. Add the 2 tbsp capers, 3 tbsp chopped flat leaf parsley and the ½ lemon juice to the butter in the pan, swirl it together, pour over the fish and serve.

Summarized from Tom Kerridge's video. Watch it for the details.

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