I saw someone prepare some whitefish with a lemon sauce on TV. I got rid of the sweetness of that sauce to make this simple variation.Covering the sole with a lot of flour will make them crispier when fried. It will also help the sauce stay coated on the fish.The tartness of this sauce is quite strong. If you don't like that, you can try to use 2 tablespoons of lemon juice instead. Recipe by Kazu kitchen

I had sole meuniere in Belgium, and I was blown away by the dish (I'd never had it before).I happened to find some sole at the supermarket near to our house, so I cooked it with mushroom cream sauce.Do not bring the sauce to a boil once you add the soy milk. If you bring it to a boil, it will separate, and it won't look or taste nice.It's rather difficult to fillet the sole, so ask the fishmonger to do it for you. Recipe by Nyankorohasshi-

I was chosen to be a tester for rice vinegar, so I came up with this recipe.It tastes best when cooked until crispy. Recipe by marimarimarin

Sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important. This very good version is by Melissa Clark.#GoldenApron23 #lemon sole #halibut

You can make this French dish easily.If you salt the sole, and wipe the moisture that comes out well, you can eliminate any fishy odor. Serve with lemon if you like. Recipe by bigbig123

I varied the taste of pan fried salmon using lemon juice. You can make this sauce easily using ingredients you have in the refrigerator.You can use any kind of fish you like. I used raw salmon this time.1 tablespoon of lemon might seem like a lot, but the refreshing sourness goes well with pan fried fish. You can adjust it from 1/2 to 1 tablespoon to taste. For 2 servings. Recipe by mama deko

This dish is a staple seafood dish at our house.If the pan is too cool during Step 3, heat the butter over low heat to melt.If there is a lot of oil left in the pan after finishing Step 2, absorb the excess oil with a paper towel before making the sauce in Step 3.I added lots of pictures, so it should be easy! For serving 3. Recipe by Kumahachi

My mom taught me this dish, and now it's a regular at our house.If you taste the sauce by itself, it might seem sour, but it goes really well with salmon. Recipe by momoco

There's was red sole at the supermarket. This is the meunière that I have been wanting to make for ages. I tasted it first at a restaurant and worked out a homemade version of it.Steps 3 and 4 are the most challenging. After Step 3 is finished, apply the salt in Step 4. Pinch the skin and peel it off. Recipe by zac56105

I created this recipe because I bought balsamic vinegar.This recipe is so easy that there are no special hints. Goes well with balsamic vinegar and is delicious! Recipe by REKO-tan

It is difficult to fry sole filets without damaging the shapes as they are so tender. I decided to fry them over a high heat quickly at first. Turn over with the top side not cooked yet. It is a good idea!Adjusting the heat is very important here. It is like shallow-frying. At first, fry the surface quickly over a high heat and flip over. it is easier in this way. When you do this, slide your fish slicer underneath from the head end to the tail end, not lengthways. Do not use a cover as the steam makes the fillets too soft. Recipe by Yuuyuu

I thought up a recipe with an autumn touch.Make sure to thoroughly marinate the fresh salmon. If you substitute the saute-purposed vegetable oil for butter, then the flavor will change, and it is tasty. In that case, please adjust the amount of salt. Spritzing with lemon for the finishing touch gives the salmon a fresh citrusy taste. Recipe by kurikuro