our latest fish at home meal was another great success!!
…and we managed to use up some of the freezer food to boot!
sole meuniere has always been one of erim’s all-time favorite dishes to order. the girls like it too; i mean really, what’s not to like- delicious fish and a ton of butter 🙂
but cooking a traditional sole meuniere at home has always felt a little daunting, a little decadent.
so, i started digging around to find a version that might be even just a little bit lighter; both in terms of process and product. this simplified oven version turned out to be perfect. it was also a huge relief to be prepping the fish for the oven since i also realized that i didn’t have a skillet large enough to hold the whole fish- so the classical stovetop version would have literally been impossible.
you only need a few basic ingredients and the cooking time is short too. we also made a lovely green salad, some roasted new potatoes, and some fresh grilled baby zucchinis for a simple, satisfying spring dinner…
- 2 dover sole fillets (feeds 2-4 people depending on age and size)
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons butter
- sea salt and ground black pepper to taste
- 1 lemon, sliced into thin rounds
- preheat oven to 180 degress celsius
- line a rimmed baking sheet with parchment paper
- place clean fillets onto baking sheet
- season with salt and pepper to taste
- sprinkle chopped parsley and small pats of butter on top of fish
- place 2-3 lemon slices on top of each fillet
- squeeze juice of any remaining lemon slices onto fish
- bake for 10-12 minutes- fish should be light and flaky
- transfer to serving dish and serve immediately
this recipe was adapted from andrea beaman’s life is delicious