Named for a French flour miller’s wife because everything, including her fish, was coated in flour, this dish recently got a star turn in the movie Julie and Julia when Meryl Streep longingly sighs “butter” after having a sumptuous bite. Like Julia, we loved the buttery caper sauce over the lightly crisped sole. This classic French recipe is a great start to gourmet cooking at home.
Sole Meunière with Roasted Winter Vegetables and Pearled Couscous
- 1 large sweet potato, peeled and cut into ½-inch pieces
- 1 large shallot, cut into ¼-inch slices
- ½ pound Brussels sprouts, stemmed and halved
- 4 ounces pearled couscous
- 2 sole fillets
- ¼ cup flour
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- juice of ½ lemon
- 2 tablespoons capers
- olive oil
- salt and pepper
1. Prepare Vegetables
Heat oven to 350° F degrees. In a 9×13 baking dish or pan toss sweet potato, shallot and Brussels sprouts with 2 tablespoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Roast until softened and brown, turning once, for about 25 minutes.
2. Prepare Couscous
In a small saucepan with a lid, add 1 ¾ cups of water, couscous, 1 teaspoon olive oil, and a pinch of salt and pepper. Bring to a boil; simmer for 12 minutes, stirring once. Cover; turn off heat and let sit for 10 additional minutes.
3. Fry Fish
Meanwhile, in a shallow bowl mix flour and a pinch of salt and pepper. Season sole with salt and pepper, dredge in flour and shake off excess. Meanwhile, in a large skillet, heat vegetable oil over high heat. Place fish in hot skillet, turn heat down to medium high and cook until lightly browned on each side, about 5 minutes total. Remove to a warm platter. Raise heat to medium high, add butter and let brown. Once it is a hazelnut color, turn off heat and carefully add lemon juice, it may splatter. Stir in capers and spoon over fish, serving alongside couscous and roasted vegetables.
A Satisfying Greek Twist on a Classic BurgerApril 30th, 2016
The Secret to Making Unforgettable Homemade GnocchiApril 29th, 2016
How to Make Delicious Leftovers from Steak SaladApril 25th, 2016