Taken from The Little Paris Cookbook, By Rachel Khoo. Michael Joseph, £20.
Method
Check the fish for small bones and use tweezers to pull out any that you find.
Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess.
Heat the oil in a large frying pan over a high heat,. When the oil is smoking hot, place the fish fillets fleshy- side down in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden, then turn the fillets over and cook for a further 1- 2 minutes until the second side is golden. Place the fish on a warmed plate and cover with aluminium foil.
Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter). Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately.
Flat fish fillets need only 1-2 minutes of cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm thick), then 3-4 minutes on each side should be fine.
Ingredients
- 2 fillets of lemon sole (about 150g each), skin removed
- 3 tablespoons of plain flour
- ½ teaspoon of salt
- A generous pinch of pepper
- ½ tablespoons sunflower oil
- 45g butter, cut into cubes
- Juice of ½ lemon
- 1 tablespoon chopped parsley
- 1 tablespoon small capers (optional)
Top Tip for making Rachel Khoo's Poisson Meunière
I use lemon sole for my meunière (Dover sole is just too expensive), but why not try other fish such as Pacific halibut or even trout
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Nigella Lawson's famous dinner parties are canceled for the most relatable reason
Nigella Lawson's dinner parties may well be the pinnacle of home dining but the beloved chef and writer says she's not doing them anymore
By Aoife Hanna Published
-
Dawn French’s encounter with this royal left her thinking she was a ‘witch’
Dawn French shared her less than ideal encounter with this royal – plus the heartbreaking reason she quit French & Saunders
By Jack Slater Published
-
‘Table of legends’ including Jennifer Aniston and Courteney Cox gives fans the dinner party guestlist of dreams
Kristen Bell shared a snap of her summery outdoor feast, featuring a huge array of stars
By Jack Slater Published