Filet of Sole ALa Meuniere

It may have a fancy name but this recipe is anything but complicated. Created by Robert Rosenthal, the brains behind the new book, Short Order Dad: One Guy’s Guide to to Making Food Fun and Hassle-FreeFilet of Sole A’ La Meuni’ere is going to be your new go-to dinner recipe for its flavor and simplicity. Robert even shared with us his simple tips for creating Beurre Noisette or brown butter sauce. It’s all much easier than it sounds. We promise.

Makes 4 Servings

4-8 ounce pieces of filet of sole (can also use lemon or grey sole or another flaky white fish)
salt and pepper
flour for dredging
2-3 tablespoons clarified butter or olive oil
1 lemon, juiced
4 tablespoons unsalted butter
Handful of parsley, finely chopped

1. Season fish with salt and pepper, dredge fillets in flour, and wipe off excess.

2. In a large sauté pan, warm the clarified butter (or oil) over medium high heat. When it’s hot, add the fish and cook until lightly golden brown, about 2–3 minutes per side. Remove fish and set aside.

3. Make beurre noisette (please see below). Either pour the lemon juice directly over the fillets and then top with brown butter. OR . . . stir the lemon juice directly into the butter, in which case it will bubble and splatter and make a small commotion, which I kind of like. So cool the butter a bit before adding lemon juice. Garnish with parsley.

Beurre Noisette (Brown Butter Sauce)
This is some easy-peasy. Seriously, forget the recipe. Get a stick of butter—or half a stick—and start melting it slowly over medium heat, maybe a touch higher. Now keep going. As the water content evaporates, you’ll notice white solids coagulating on the surface. Turn the heat down and when that white stuff turns a pale brown, take the pan off the heat. Your butter has turned a bit brown, right? Good, you want that. And it smells pretty good, too? Kinda nutty. The smell, I’m talking about. Cool. I mean literally, let it cool down to warm before you hit it with a squeeze of lemon juice. (Half a lemon’s worth for half a bar of butter; the whole lemon juiced for a whole 8-ounce bar of butter.) Congrats. You’ve just made your first beurre noisette (“hazelnut butter”).

What type of fish do your kids like? How do you prepare it? We’d love to hear your cooking tips in the comments below. 

ShortOrderDadTitleThis delicious kid-friendly recipe and photo are reprinted courtesy of Short Order Dad: One Guy’s Guide to to Making Food Fun and Hassle-Free by Robert Rosenthal. Publishing May 24, 2016, Robert’s book offers pragmatic cooking tips and simple recipes for the home cook, whether you’re a dad or aspiring beginner chef. Buy the humorous book on by clicking here.