Almond-Crusted French Sole Meunière with Lemon Butter Sauce
Delicate French sole in a crispy almond crust with buttery citrus flair
This elegant dish marries flaky fish with a nutty crust, enhanced by a luxurious lemon butter sauce.
- 1 h 15 min
- 4
- Intermediate
Ingredients
For the Sole
For the Lemon Butter Sauce
For Cooking
Preparation
Prepping the Sole
Season the sole
Season the sole fillets with salt and pepper.
Combine almonds and flour
Combine chopped almonds with flour in a shallow dish.
Ensure almonds are finely chopped for better adherence.
Coat the fillets
Dip each fillet into the beaten eggs, then coat with the almond mixture.
Chill the coated sole for 10 minutes to help the crust set.
Preparing the Lemon Butter Sauce
Melt the butter
Melt the butter in a small saucepan over medium heat.
Add lemon
Stir in lemon juice and zest, allowing the flavors to meld.
Finish sauce
Add chopped parsley and a pinch of salt, then remove from heat.
Cooking Process
Cooking the Sole
Heat olive oil and butter in a large skillet over medium heat. Cook fillets for 3-4 minutes per side until golden brown and cooked through.
Finishing the Fish
Spoon warm lemon butter sauce over cooked fillets just before serving.
Resting
Allow the fish to rest for 2-3 minutes after cooking before plating.
Plating & Serving
Almond-Crusted French Sole Meunière with Lemon Butter Sauce
Almond-Crusted French Sole Meunière with Lemon Butter Sauce
Plating & Serving
Arrange the fillets on a serving platter, drizzle with lemon butter sauce, and garnish with extra parsley.