Sole Meuniere
Chef Donal Skehan is making a delicious seafood dish with asparagus, capers and lentils.


  • 1 sole fillet, skin on
  • 3 tbsp plain flour
  • 50g butter
  • Juice of 1/2 lemon
  • A small bunch of asparagus, shaved into thin slices
  • 125g ready to eat puy lentils
  • Sea salt and ground black pepper
  • 2 tbsp olive oil
  • 3 tbsp capers, drained and rinsed
  • A little flat-leaf parsley, finely chopped, to garnish (optional)

Sole Meuniere - Home & Family


1. Remove any prominent bones from the fish fillets using tweezers. Season the flour with salt and pepper on a large plate and press the fillet into the mix to coat on either side. Shake off any excess and set aside on a clean plate.

2. Heat the oil in a frying pan, which is big enough to accommodate the fish fillet over a high heat. Add the fish fillet, skin-side down and asparagus and cook for 2 minutes and then turn over the fish add half the butter and a squeeze of lemon and cook for a further minute until golden and butter melts. Using a fish slice, remove the fillets from the pan and set aside on a warmed plate

3. Place the pan back over a high heat and melt the butter until it is foaming, then add the lemon juice and continue to cook until the butter turns a nutty golden brown

4. Pour the butter, lemon mix over the fish. Warm the lentil in the pan with the remaining pan sauce and serve straight away.

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