Sole Meunière

This low-FODMAP version of the classic French dish pays homage to the late and great Julia Child, who once famously said, “You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.”

Ingredients

Serves 2

2 (4-ounce) boneless, skinless sole fillets

1⁄4 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

1⁄4 cup gluten-free all-purpose flour

4 tablespoons unsalted butter, divided

11⁄2 tablespoons finely chopped fresh flat-leaf parsley

1⁄2 teaspoon grated lemon zest

Pulp 1⁄2 large lemon, seeds removed

1. Season fillets on both sides with salt and pepper and lay on a plate. Place flour in a shallow bowl. Dredge fillets in flour, shaking off any excess.
2. Heat 2 tablespoons butter in a 12" skillet over medium-high heat. Place fillets in skillet and cook until browned on both sides and just cooked through, about 6 minutes.
3. Transfer fillets to plates; sprinkle with parsley.
4. Using a paper towel, carefully wipe skillet clean and return to heat. Add remaining butter, stir, and cook until it starts to brown. Add lemon zest and pulp; cook 3–4 minutes, then pour over fillets. Serve immediately.

Per Serving

Calories: 364

Fat: 25g

Protein: 23g

Sodium: 390mg

Fiber: 1g

Carbohydrates: 12g

Sugar: 1g