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.
How to Eat Steak And Stay SlimJune 18th, 2014
National Iced Tea DayJune 10th, 2014
Strawberry-Rhubarb CrumbleJune 9th, 2014
3 Vinagrettes for Any SaladMarch 4th, 2014