Today I’m sharing with you one of my absolute FAVORITE fish recipes that I’ve ever made. I am so excited for YOU to try this as well because I can almost guarantee, it will become a fast favorite in your family too!
This recipe is based on the famous Julia Child’s Sole Meunière. You must be asking yourself what meunière means? Well let me tell you. The word meunière sauce refers to both a sauce and method of preparation, usually when referring to fish. So when something is being cooked “a la meunière”, it means it is first being dredged in flour. When it comes to cooking a meunière sauce, the basics are very easy and considered to be very rustic in nature: brown butter, lemon and parsley.
When I first came across this recipe on Pinterest, I knew just from reading the ingredient list that this was going to be divine! This recipe is so good, it even made it into the beginning of the movie Julie & Julia, based on Julia Child’s culinary life. Check it out!
Honestly, every single bite that I have of this particular dish, I have the exact same reaction as dear Julia (played by Meryl Streep). There are no words…it’s THAT good!
A few notes before we get to the actual recipe. First, the original recipe calls for THREE whole lemons to be used. As much as I love lemons, that is just wayyyyy too tart for mine and my family’s liking. So I’ve cut that way down. Secondly, I wanted to make this gluten-free for my family, so I’ve substituted the white flour for brown rice flour and let me tell you, it’s still just as divine. Thirdly, the original recipe doesn’t call for garlic, however, we love garlic so we add it. And finally, we aren’t parsley lovers (I know, I know), but we just aren’t. So even though a traditional meunière calls for parsley, we skip that step. But by all means, if you love those little leafy greens, you will want to add them on top of the fish when serving.
- 1/2 cup brown rice flour (gluten-free)
- Sea salt and freshly ground black pepper
- 4 fresh sole fillets, 3 to 4 ounces each
- 6 tablespoons unsalted butter
- 4-6 cloves of garlic, slightly crushed
- 1-2 tsps of freshly squeezed lemon (1 lemon)
- 1 tablespoon minced fresh parsley (optional)
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Add in garlic cloves to get fragrant.
- Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes.
- Place the garlic cloves on top of each fillet and continue to scoop up some of the butter at the bottom of the pan and put on top of fillets.
- Turn carefully with a spatula and cook for 2 minutes on the other side. Do the same with garlic cloves and butter on this side as well.
- While the second side cooks, add 1-2 teaspoons of lemon juice to the pan.
- Once cooked, set aside and repeat this process with the remaining fillets.
- Once the fish is done cooking, remove from pan, sprinkle with the parsley, salt, and pepper and serve immediately.
If you don’t have white fish on hand, you will want to RUN out to the store and grab some for your dinner tonight. Give this a try and I promise you that you and your family will LOVE it! That’s the Amidst the Chaos guarantee! And make sure to come back and let us know how it turned out for you, by either leaving a comment or a review right on the recipe card!
Love & Blessings,