Adapted from For Cod and Country
I love the idea of meuniere, the lemony brown butter sauce that is often served over sole. But most of the recipes I’ve seen call for a full stick of butter! This recipe, which I found in a gorgeous new cookbook written and designed by my talented neighbors, is heavy on the tart lemon and lighter on the butter. The addition of onions gives the dish a bit of heft as well. I served this with a heap of fresh spring vegetables – big smiles and no leftovers.
Preparation time: 25 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
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