Rachel Allen's sole a la meuniere recipe

1. 1

   Sift the flour onto a large plate and season with salt and pepper.

2. 2

   Pat the fish fillets dry with kitchen paper and lay in the flour, dusting each side with a light coating.

3. 3

   Spread half of the butter over the top of the fish.

4. 4

   Place a large frying pan on a medium heat and place the fish, buttered side down, into the pan and gently fry for 2-3 minutes until a nutty golden brown in colour.

5. 5

   Carefully turn over and cook for a further 2-3 minutes on the other side.

6. 6

   Lift the fish out and place on warm serving plates.

7. 7

   Add the remaining butter to the pan and, once melted and frothing, add the parsley, chives and lemon juice and stir everything together.

8. 8

   Cook for 10-15 seconds on a high heat and then spoon the sauce over the fish.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.