Petrale Sole Meunière

 

This is a slightly simplified version of the dish that supposedly triggered Julia Child’s “ah-ha!” moment, sending her on her voyage of culinary discovery and delight. Julia’s fish was Dover sole, whereas this recipe uses what’s known as Petrale sole (actually a right-eyed flounder), a fish native to the Pacific Coast.

The recipe is pretty simple: simply dredge the fillet in seasoned flour, pan fry it quickly in butter, then finish it with a squeeze of lemon juice. (The traditional sole meunière adds a final drizzle of brown butter, which I didn’t do here, but could easily be added as a last step. I also used garlic powder, not a part of the French dish.)

 

Petrale Sole Meunière

(serves 1)

Ingredients

1 fillet of sole, flounder, or whatever flat fish you prefer

salt and pepper

garlic powder

1-2 tablespoons flour

2 tablespoons butter

lemon juice

 

Directions

Lightly season both sides of the fish with salt, black pepper, and garlic powder. (See photo above.)

Either sprinkle flour onto the fish and spread evenly on both sides, or pour flour onto a large plate and dredge the fish in it, then shaking off the excess.

 

Heat the butter in a large skillet over medium heat. Once it melts and starts to bubble, carefully lay the fish in the pan. 

 

Cook until golden brown on the bottom—about 2 minutes.

Flip the fillet and continue cooking until just done in the middle—another minute or two. You don’t want to overcook the fish, or it will dry out. 

 

Remove to a serving plate and squeeze lemon juice over the fish. 

 

Serve with lemon wedges, in case more juice is desired. I had mine with sautéed beet greens and baby artichokes from my garden. 

 

Bon appétit!

🌿 🐟 🌱

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