Wednesday, October 21, 2020
Home Baked Easy Sole Meuniere with Spaghetti Aglio e Olio

Easy Sole Meuniere with Spaghetti Aglio e Olio

I learned a new french word today: Meunière. It means (in the manner of the miller’s wife) dredged in flour before pan-frying in butter usually with lemon juice and chopped parsley sprinkled on top. Usually done with fish, the butter it was sautéed in, is poured onto it and served with a wedge of lemon.

This really quick and simple meuniere recipe is from Ina Garten (aka the Barefoot Contessa), one of my fave food network star. I paired it with spaghetti aglio e olio and it was great. I like the taste of lemon on the fish, I’ve never tried something like this before, and now I wonder why I hadn’t. will definitely cook this again, my family liked it especially my 9-year old daughter. It looks quite plain in the pictures but it is really yummy (I should have added some salad greens).

I don’t know what a sole fish is, so I just used the fish fillet that I regularly buy in the supermarket. It’s called basa fish fillet. I don’t know if there’s a big difference there but it looks similar in the picture of Ina’s sole meuniere recipe on her website and it turned out great for me so I don’t see any problem at all in the substitution and oh, I used olive oil instead of butter to make it healthier.

Easy Sole Meuniere

5 from 1 vote
Course: Main Course
Cuisine: French
Keyword: easy sole meuniere recipe, how to cook sole meuniere, sole meuniere, sole meuniere recipe
Author: Olive
This really quick and simple meuniere recipe is from Ina Garten
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Ingredients (click ingredient to buy it)

Instructions

  • Preheat the oven to 200 degrees.
  • Have 2 heat-proof dinner plates ready.
  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate.
  • Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  • Heat 3 tablespoons of the butter in a large (12-inch) sauté pan over medium heat until it starts to brown.
  • Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter.
  • Lower the heat to medium-low and cook for 2 minutes.
  • Turn carefully with a metal spatula and cook for 2 minutes on the other side.
  • While the second side cooks, add ½ teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
  • Carefully put the fish fillets on the ovenproof plates and pour the sauce over them.
  • Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets.
  • When they’re done, add the cooked fillets to the plates in the oven.
  • Sprinkle with the parsley, salt, and pepper and serve immediately.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

The spaghetti aglio e olio is the easiest pasta dish anyone can make, I usually substitute it in place of rice. It’s like the Italian version of our sinangag (Filipino fried rice with garlic). Aglio e Olio simply means garlic and oil.

Spaghetti Aglio e Olio

5 from 1 vote
Course: Main Course
Cuisine: Italian
Keyword: how to cook aglio e olio, how to cook spaghetti aglio e olio, spaghetti aglio e olio, spaghetti aglio e olio recipe
Servings: 4 people
Author: Olive
The spaghetti aglio e olio is the easiest pasta dish anyone can make, I usually substitute it in place of rice.
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Ingredients (click ingredient to buy it)

Instructions

  • Cook the spaghetti noodles according to package direction.
  • Heat the olive oil and red pepper flakes and dried basil if using, in a pan on low heat for about 5 minutes.
  • Add the cooked spaghetti and seaon with granulated garlic, salt and pepper to taste.
  • You may add a little of the pasta water if it gets too dry.
  • Sprinkle with fresh parsley (if available).
  • That's it, serve immediately.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

Happy cooking!

Olive 😊

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