Almond Flour Sole Meunière with Lemon

Sole fillets lightly coated in almond flour, pan-fried in butter until golden, and served with a lemony sauce; a low-carb version of the classic meunière.

Ingredients

sole fillets (or other thin white fish)

almond flour

clarified butter

fresh lemon juice

chopped flat-leaf parsley

salt and pepper

Instructions

1. Carefully dry the sole fillets with paper towels; lightly salt and pepper both sides.
2. Pour the almond flour onto a flat plate; gently dredge each fillet in the almond flour to coat evenly, then shake off the excess.
3. Heat the skillet over medium-high heat; add the clarified butter and let it heat until it foams slightly but does not burn.
4. Place the fillets flesh-side down in the skillet; cook for 2–3 minutes depending on thickness until the surface is golden and releases easily; flip and cook for 1–2 minutes on the other side.
5. Remove the fillets to a warm plate; lower the heat, add a small piece of butter, stir in the lemon juice, and pour the hot sauce over the fillets.
6. Sprinkle with chopped parsley and serve immediately with steamed vegetables or celeriac puree.

Variants

• Use hazelnut flour for a toastier flavor (adjusts allergen profile).

Tips

• Do not overcrowd the pan: cook in two batches if necessary to maintain good browning.
• Use clarified butter to prevent the butter from burning at high temperatures.

FAQ