Market Fresh Recipe: Sole Meuniere With Wilted Spinach

Looking for a delicious, quick meal with easy clean-up?

Sole Meuniere is a classic French recipe, but don't let that frighten you. It is quick and easy to prep and cook, taking less than 15 minutes from start to finish, and only using one pan. 

For this iteration of the dish, I bought fresh Pacific Caost Petrale Sole (about $8-$12/lb) from Peter Siracusa, the owner J&P West Coast Seafood, who sells his wares at the West Hollywood Farmers Market.

Not only is his shellfish and fish the freshest that I have found in Los Angeles (his pei mussels come in fresh on Monday mornings), but Siracusa is a lively and jovial conversationalist. It is always fun to stop by his refrigerated truck for some friendly banter.

To make this recipe, the petrale sole is coated in a thin layer of flour and gently sauteed in olive oil. Then, baby spinach ($3.50/bag) is quickly wilted in the same pan. The fish and spinach are finished with a generous dousing of fresh lemon juice ($1/bag of 5 lemons) and chopped parsley ($1/bunch), all from the Farmers' Market.

So next time you hit the market, channel your inner Julia Child and pick up some petrale sole. Your taste buds will thank you.

Sole Meuniere with Wilted Spinach

• Serves 2 people
• Cooking time: about 15 minutes
• Dairy-free

Ingredients

• 4 small petrale sole fillets or 2 larger fillets (about 3/4 to 1 lb total)
• 1 cup all purpose flour
• 1 lemon, halved
• 1 bag of baby spinach (about 4 cups)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Italian parsley, chopped
• Salt and freshly ground pepper

Directions

1. Rinse the sole fillets with water and pat dry with paper towels. Sprinkle with salt and pepper.
2. Heat the olive oil in a saute pan over medium heat (If sticking is a concern, first coat the pan with nonstick spray before adding the olive oil).
3. Dredge two of the fillets in flour, shaking off the excess, and place them in the pan.
4. Lower the heat to medium-low and cook for 2 minutes. Gently turn the fillet using a fish spatula and cook for another 2 minutes on the other side.
5. Remove from the pan, keeping them warm while you repeat the cooking process with the remaining 2 fillets (You can place the cooked fillets in a 200 degree oven to keep warm).
6. Once the fish is cooked, quickly wilt the spinach in the same pan where you cooked the fish. Season with salt and pepper.
7. To plate, divide the wilted spinach between two plates and add 2 sole fillets to each plate. Top with a generous amount of fresh lemon juice (about 1/2 a lemon per plate) and chopped parsley. Enjoy!

The West Hollywood Farmers' Market is held every Monday (rain or shine) from 9 a.m. to 2 p.m. at Plummer Park, 1200 N. Vista St.