A harmonious celebration of simple ingredients, this French dish ignited Julia Child's passion for cooking.
I closed my eyes and inhaled the rising perfume. Then I lifted a forkful of fish to my mouth, took a bite and chewed slowly. The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the brown butter. I chewed slowly and swallowed. It was a morsel of perfection.
-Julia Child (My Life in France)
Serves 2
Ingredients
- 4 sole fillets, 1/2 inch thick
- 2 tablespoons butter
- 1 teaspoon oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon fine flour
- Lemon juice
- 1 tablespoon chopped parsley
- 2 tablespoons capers
Method
Season fish with salt and pepper and turn over in flour, shaking off excess. Heat 1 teaspoon of butter with 1 teaspoon of oil in a pan until the butter foam begins to subside, add fillets and saute for about a minute on each side. Cook only until fish begins to take a light springiness to the touch. Be careful not to overcook; if the fish flakes, it is overdone.
Remove fish and place on a hot platter, sprinkle with minced fresh parsley. Wipe pan clean of flour residue or use a fresh pan to heat remaining butter, swishing it around lightly until it starts to brown. Remove the pan from heat, add the juice from half a lemon and the capers, then spoon over the fish. Serve and enjoy!
From Julia's Kitchen Wisdom by Julia Child