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Sole Meunière
with asparagus / bulgur

Active: 45 Total: 45
To celebrate Julia Child's birthday, we're featuring the dish that is said to have first sparked her love of French cooking. The dish is deceptively simple but lets the tender, subtly sweet flavor of sole be the star.
Smarts: Ghee is clarified butter and will stay clear as it heats. Regular butter will work work just fine but will turn slightly cloudy.


Sole Meunière:
  • Lemons - 1/2 , wedges
  • Parsley, flat-leaf - 2 Tbsp , chopped
  • Fish, boneless and skinless sole - 1 lb (sub any white fish)
  • Flour, all-purpose - 1/2 cup
  • Ghee - 3 Tbsp + 3 Tbsp (sub butter)
  • Lemon juice - 1 tsp
  • Salt - for finishing (use sea salt flakes like Maldon if you have them)
  • Asparagus - 1 bunch , trimmed
  • Oil, olive - 1 Tbsp
  • Bulgur, uncooked - 1 cup


  1. Cook bulgur - (If prepping right before cooking, get oven heating first.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
  2. Asparagus - Trim asparagus. (Can be done up to 5 days ahead)
  3. Lemons / Parsley - Prep as directed.
  4. Sole - Rinse and pat dry. (Note: It’s important to get the fish as dry as possible right before you start cooking so that the thin layer of breading will stick.) Season on both sides with some salt and pepper.

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  1. Heat oven to 425F / 218C.
  2. Spread asparagus out on a sheet pan. Toss with olive oil and season with some salt and pepper. Roast in the oven, shaking the pan halfway through cooking, until asparagus is tender, 8 to 15 minutes (depending on thickness of the stalks).
  3. If bulgur was made ahead, reheat it in the microwave and spread out on a serving platter that is large enough to hold the fish as well. Cover the bulgur with foil to keep it and the fish warm as you cook.
  4. Place flour in a shallow dish.
  5. Heat a large nonstick pan over medium-high heat. (Note: If the pan isn’t large enough to easily hold all of the fish at once, cook it in batches.) Add first portion of ghee to heated pan and let it melt and heat up for about a minute.
  6. Coat fish in flour and gently shake to remove any excess. Cook fish in ghee until it is golden brown and flaky, 2 to 3 minutes per side. Transfer cooked fish to plate with bulgur, keeping the entire dish covered with foil to stay warm.
  7. Return pan to heat and add second portion of ghee. Heat ghee until bubbling and golden, 2 to 3 minutes more.
  8. Pour melted ghee over fish and bulgur. Top with lemon juice, parsley, and an extra sprinkle of salt (if you keep finishing salt around like Maldon sea salt, it's great here). Add lemon wedges on the side.
  9. Serve sole and bulgur with asparagus on the side. Enjoy!



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