Brown Butter Sole "à la Meunière"

With Green Beans and Roasted Romas

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish

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A note about serious food allergies

When Julia Child (to whom all American cooks owe a great debt) arrived in Paris in 1948, she had sole meunière for lunch, and her life would never be the same. In her memoir, she wrote, "The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter. It was a morsel of perfection. It was the most exciting meal of my life." We couldn't have said it better. Bon appetit!

In Your Box (serves 2)

  • 6 oz. Green Beans
  • 2 Garlic Cloves
  • 2 Roma Tomatoes
  • 1 Lemon
  • 5 Parsley Sprigs
  • Info
    2 Sole Fillets
  • 3 Thyme Sprigs
  • 4⅕ oz. White Rice Flour
  • Info
    0.9 oz. Butter
  • Nutrition (per serving)

  • Calories
    488
  • Carbohydrates
    28g
  • Fat
    33g
  • Protein
    23g
  • Sodium
    1150mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare baking sheet with aluminum foil or use a non-stick baking sheet. Bring medium pot of lightly salted water to boil. Put a colander in the sink. Throughly rinse produce and pat dry. Trim green beans. Halve Roma tomatoes and mince garlic. Zest lemon and slice into thin rounds. Stem and mince parsley. Rinse and pat dry sole.

  • Step 2 - Roast the Tomatoes
    2

    Roast the Tomatoes

    On prepared baking sheet, toss halved tomatoes with garlic, thyme sprigs, and a drizzle of olive oil. Season with a pinch of salt and pepper. Arrange tomatoes cut-side down. Roast in oven 12-15 minutes until tomatoes are softened and skin begins to crinkle. Remove from oven, remove and discard skin and thyme sprigs.

  • Step 3 - Dredge and Cook the Sole
    3

    Dredge and Cook the Sole

    Heat 2 tsp. of olive oil in a medium pan over medium heat. Place rice flour in a shallow dish and season with a pinch of salt and pepper. Dredge sole fillets in flour and shake off the excess. Carefully place fish in pan and cook on the first side 4-5 minutes until golden brown. Flip onto second side and cook 2-3 more minutes. Remove to a paper towel-lined plate. Wipe out pan and return to heat.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Add butter to the pan used to cook fish and melt until it begins to brown but not blacken, about 2-3 minutes. Add lemon rounds and swirl inside the pan. Remove from the heat and add parsley.

  • Step 5 - Cook the Green Beans
    5

    Cook the Green Beans

    Carefully drop green beans into the pot with the boiling water and cook 2-3 minutes until bright green and slightly tender. Drain in a colander.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a few of the lemon rounds near the rim of the plate. Place a stack of green beans and roasted tomatoes near the center, and lean sole fillets between the two. Spoon brown butter sauce over everything and garnish with lemon zest.