The Recipes

Sole Meuniere

Sole Meuniere with Angel Hair Pasta


- 1 sole fillet
- 1-2 T. flour
- salt
- pepper
- 1 T. butter
- 2 sprigs thyme, leaves picked
- 1 lemon, zested and juiced
- 1 clove garlic, minced
- 1/2 shallot, diced
- 1/2 roma tomato, diced
- 1 T. capers, roughly chopped
- 1 handful flat-leaf parsley, chopped

Bring a pot of water to a boil and preheat the oven to 200 degrees.  Season the sole with salt and pepper, and dredge in flour.  Shake off any excess flour.  Heat 1 T. of oil in a skillet and quickly cook the fish to get a nice brown crust; approximately 2-3 minutes on the first side and 1-2 minutes on the second side.  Transfer the sole to a piece of tin foil or baking sheet and keep warm in the oven.

When the water is boiling, salt it abundantly and add the pasta.

In a medium skillet, heat 1 T. of olive oil.  Add the shallot and let it soften over medium heat for 3-4 minutes.  Season with salt and add in the garlic. Add in the tomatoes, capers and parsley and cook an additional two minutes.

Meanwhile, in the pan you used to cook the fish, make a sauce by melting butter.  Add in another tablespoon of olive oil, the lemon zest and juice, and chopped thyme.  Season lightly with salt and pepper.

Add the pasta to the shallot-tomato mixture.  Ladle in a small bit of pasta water, stir to combine and plate the pasta.  Take the fish out of the oven and lay it over the top.  Pour the sauce over the fish and pasta.  Light and yummy!