James Martin's sole meunière
It’s his catch of the day! James Martin is in the kitchen with two delicious ways to prepare lemon sole, starting with the French classic sole meunière, in a light brown butter and parsley sauce.
Sole meunière
Serves: 2
Ingredients
1 lemon sole
1 tbsp plain flour
Salt and pepper
25g butter
25ml vegetable oil
For the sauce
200g butter
1 lemon, juice only
1 bunch of parsley, chopped
To serve
1 small bunch of watercress
Lemon, peeled and cut into slices
Method
1. Preheat the oven to 200c
2. Take the fish and remove the skirt with scissors
3. Remove the skin by making a cut - be careful not to go the whole way through, just above the tail end. Then using a clean tea towel, hold the tail and the skin in each hand and pull the skin off. Cut the tail off with scissors.
4. In a bowl, mix the flour with the salt and pepper, then coat the sole in the seasoned flour. Dust off any excess.
5. Heat a large non stick pan on a medium heat. Add the butter and oil followed by the fish and cook for 2 minutes until golden. Flip over and repeat. When both sides are golden, take the fish and put in the oven for 5 minutes.
6. Meanwhile, make the sauce. Using the same pan add the butter. Cook until nut brown, then add the lemon and parsley. Stir through for a minute and then spoon over the fish.
7. To serve, garnish with watercress and lemon