Natasha Sideris' sole meunière

Natasha Sideris' sole meunière

10 mins Prep · 15 mins Cook

In a smart Parisian bistro, your fish will be boned and plated tableside. The table linen starched and the drinks chilled to perfection. Julia Child, the great American cook who popularised French cuisine in America in the '50s, described her first meunière as “the most exciting meal of my life”. It’s not hard to see why, because the humble sole is one of the most delicate and polite of all fish. Even the bones behave themselves and will come away clean and neatly attached to the spine, all in one

Created by Spinneys
Prep time 10 minutes
Cook time 15 minutes
Serves 4
Cuisine French
Diet High-protein
Preparation Easy
Nutrition (per serving)
Calories 752
Fat 63.6g
Saturates 28.5g
Protein 37g
Carbs 9.2g
Sugars 1.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Using paper towels, pat dry the cleaned and skinned sole fillets. Season the flour with the salt and pepper. Dust the fish with the seasoned flour.


Heat the olive oil in a large frying pan over a high heat.


Fry the sole for 2-3 minutes on each side and fi nish off in the oven if the sole is particularly thick, to ensure it is cooked through.


To make the lemon butter sauce, toast the flaked almonds over a medium-high heat in a dry frying pan. The slivers burn easily, so keep an eye on them and give them a good shake for an even colour.


Chop the parsley and set aside.


Heat another saucepan over a high heat. Juice the lemon and add 8 tbsp of lemon juice, then stir in the caper berries and toasted almonds. Reduce the heat and add the butter and parsley.


Plate the sole fillets and dress with the lemon butter sauce.


Serve with boiled potatoes, a green salad and lemon wedges.