Easy Sole Meuniere

Page 131

Cuisine: North American | Course Type: Main Courses

(4 reviews)

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Recipe Review

I agree with other reviewers -- I thought the recipe could do with both less butter and less lemon. On the positive side, the flavors are simple and delicious and it will be easy to find a balance that works to our personal taste. And it really is about 10 minutes from prep to serving. And the frozen fillets I used only took about 20-25 minutes to thaw in tepid water.

I had been wanting to try this recipe for a while, but sole fillets don't seem to be available very often -- or at all usually -- at my grocery store. So I was pleased to find some individually frozen and packaged wild caught sole fillets from The Great American Seafood Company at my local A&P recently. I have to say that the quality of these fillets was very high and I hope that the store will begin keeping these on hand regularly.

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