Paleo Sole Meunière (gluten-free and dairy-free)
A Paleo version of the classic sole meunière, gluten-free and dairy-free.
A little paleo twist on one of the classiest fish dish: the sole meunière. Just replacing wheat flour with coconut flour and butter with coconut oil, makes this dish gluten-free and diary-free. Plus I feel that the light coconut flavor really adds something extra to the sole, which is otherwise quite bland. Not to mention how well coconut goes with lemon juice.
Here is my recipe for you, simple as usual and very healthy. Happy Friday folks!
Ingredients (serves 2):
- 1 whole sole fish
- 3 tbsp coconut oil
- coconut flour
- salt and ground pepper
- juice of 1/2 lemon
- fresh parsley to serve
Clean up with sole fish
remove the skin and internal bones
Season with salt and pepper and dust in coconut flour
In a large skillet heat up the coconut oil and cook the fish for 5 to 8 min on one side then flip on the other side and squeeze the juice of 1/2 lemon. Make sure not to flip the fish until a think crust as formed.
Serve it up immediately with extra lemon and some fresh parsley.