Sole Meunière and Spring Vegetables Recipe

Ingredients:

• 4 sole fillets
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup unsalted butter
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh lemon juice
• 1/4 cup white wine
• 1 bunch asparagus
• 1 cup sugar snap peas
• 1/4 cup olive oil
• 1 lemon, sliced
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F.
2. In a shallow dish, combine flour, salt, and pepper.
3. Coat each sole fillet in the flour mixture and set aside.
4. In a large skillet, melt butter over medium-high heat.
5. Cook the sole fillets for 1-2 minutes per side, until golden brown. Remove from skillet and place on an oven-safe plate. Keep warm in the oven.
6. Using the same skillet, add wine, lemon juice, and parsley.
7. Cook for 1-2 minutes, until the liquid has reduced by half.
8. Drizzle the sauce over the sole fillets.
9. In a separate baking dish, toss asparagus and sugar snap peas with olive oil, salt, and pepper.
10. Add lemon slices on top.
11. Bake for 10-12 minutes, or until vegetables are just tender.
12. Serve the sole fillets with the vegetables and enjoy!

Verdict:

This dish is a classic French preparation that is sure to impress your dinner guests. The combination of crispy sole and tangy sauce pairs perfectly with fresh spring vegetables. It’s a light and flavorful meal that is easy to prepare and tastes absolutely delicious.

Serving Suggestions:

Serve with a light white wine, such as a Chablis or Sauvignon Blanc, to complement the flavors of the dish. Add a side of mashed potatoes or rice to make the meal more filling. Enjoy!