Sole Meuniere with Avocado Salad

This is a very healthy dish that literally takes 15 minutes start to finish. In fact, its one of those recipes where there isn’t a need to follow the recipe. Read it once, and you’ll be able to make it over and over again. It has incredibly well rounded flavors, and while it’s light, it very filling. This is one of my favorite week-night dinners. 

The sole recipe is from Ina Garten. I have added the avocado salad myself and found that it was a wonderful compliment to the sole. The salad makes it a really well-rounded meal. Hope you enjoy!

Sole Meuniere with Avocado Salad

Sole Ingredients

• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 fresh sole fillets, 3 to 4 ounces each
• 6 tablespoons unsalted butter
• 1 teaspoon grated lemon zest
• 6 tablespoons freshly squeezed lemon juice (3 lemons)
• 1 tablespoon minced fresh parsley

Avocado Salad Ingredients

• Mesculin Greens
• 1 Avocado
• 3 tablespoon olive oil
• 1 tablespoon champagne vinegar
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt
• lemon - for a few drops

 

Directions

Sole Directions:

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper. Top with Salad below…

Avocado Salad Directions:

Take a couple of handfuls of mesculin greens and place in mixing bowl. In a separate small bowl, add olive oil, vinegar, salt and pepper - whisk. Pour on top of greens and toss.  Cut avocado in half and take out pit. Cut thin long slices of avocado and scoop out. Sprinkle with a few drops of lemon juice. 

After sole is on plate, take a handful of greens and place on top of sole. Then fan 1/4 of avocado per plate and sprinkle with black pepper, salt and a small drizzle of olive oil. Serve and Enjoy!