Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
Easy Sole Meuniere
Page 131
Cuisine: North American | Course Type: Main Courses
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Recipe Reviews
aj12754 from Montclair, NJ
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.
bhnyc from New York, NY
You have to love a recipe that has dinner on the table in less than five minutes. This is super easy and super delicious. It doesn't need as much butter as the recipe indicates. It tastes just fine with less.
It's great with Ina's Broccoli with Garlic (Barefoot Contessa cookbook). Yum!
(edited 24th January 2011) (0) comment (1) useful
Really simple ingredients: butter, lemon, sole, salt and parsley...can't get much easier than that! Very tasty too, just go easy on the lemon juice or make sure to taste the reduction in case it gets too tangy. Add more butter or perhaps chicken broth to thin out if needed.
loretta from , NY
Sometimes the simplest recipes are the best. With so few ingredients they must be fresh and the technique must be followed. Very tasty.
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