Experience this timeless and deceptively simple French classic: Julia Child’s Sole Meuniere. Flaky sole fillets pan-fried in clarified butter to a beautiful golden crust, then finished with a zesty and bright lemon-caper butter sauce. Delicious! 

Pairing Suggestion: 
The 2023 Heintz Vineyard Chardonnay, with its vibrant acidity and clean minerality, provides a refreshing counterpoint to the richness of the butter sauce. Its delicate fruit notes and subtle complexity enhance the sole’s delicate flavor without overpowering it.

Recipe and image by Little Ferraro Kitchen

Ingredients:

  • 6 fillets of sole boneless and skinless
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 3 tablespoons clarified butter or ghee
  • 2 tablespoons unsalted butter
  • 1 lemon juiced
  • 3 tablespoons capers
  • 2 tablespoons fresh parsley hard stems removed, leaves finely chopped

Instructions:

  1. Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper.
  2. Lightly dredge fillets in flour, shaking off any excess
  3. Bring a wide skillet to medium heat and add clarified butter.
  4. Place fillets in, not overcrowding the pan, about 2 fillets at a time and cook until lightly golden on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.
  5. Remove the fish to a platter. In the same skillet, melt the butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.
  6. Spoon lemon caper sauce over fish and serve immediately.