Classic Sole Meuniere with Green Grapes and Sweet Herbs
Yield: 4 servings for dinner
Prep: 15 minutes | Cook: 10 minutes
Total Time: 25 minutes
A classic and straightforward presentation of delicate sole receives a bit of an upgrade with extra fresh herbs and the sweet acidic pop of fresh green grapes; both of which sing with sauvignon blanc.
- 4 filets of fresh, boneless skinless Sole (~1 ½ lbs)
- ½ cup all purpose flour
- 1 tsp sea salt
- 2 tbsp extra virgin olive oil
- 1 lemon, plus more for serving
- ¼ cup (½ stick) unsalted butter
- 1 cup of green grapes, halved
- 1 tbsp chopped fresh parsley
- 1-2 tbsp fresh picked leaves of chervil, dill or tarragon
- Start by placing the flour on a baking dish or large platter and mixing in the salt using a fork. Line a sheet tray with parchment and set aside. Place the sole filets in the seasoned flour and coat evenly. Lift the filets from the flour and pat off any excess flour before transferring to the parchment lined sheet tray.
- Heat a large non-stick or well seasoned skillet to high heat with two tablespoons extra virgin olive oil. Carefully place one or two of the sole filets, presentation side down, ensuring they fit comfortably and are not crowded. Cook on one side until browned (3-4 minutes), then flip and finish on the other side (30 seconds - 1 minute). Transfer to a gently warmed serving platter. Continue with the remaining filets until all the fish is cooked.
- Wipe out the non-stick pan then add the butter and melt on high heat. Swirl the pan until the butter begins to foam, brown gently, and smell of hazelnuts. As soon as the butter is browned, add the grapes, juice of one lemon, and freshly chopped parsley. Stir together and immediately spoon over the sole. Finish with the sprigs of chervil or dill.
Take a look at our recommended pairing below.