Guest Chef: Chef Ludovic Mulot at Ludo underneath the Station in South Perth shares a French classic

Ingredients

• 4 sole fillets
• 1/2 cup almond flour
• Salt and pepper to taste
• 2 tbsp butter
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Method

• Step 1 Season the sole fillets with salt and pepper.
• Step 2 Dredge each fillet in almond flour, coating both sides evenly.
• Step 3 Heat butter and olive oil in a skillet over medium heat.
• Step 4 Place the coated sole fillets in the skillet and cook for 2-3 minutes on each side or until golden brown and cooked through.
• Step 5 Drizzle fresh lemon juice over the fillets during the last minute of cooking.
• Step 6 Sprinkle chopped parsley over the fillets before serving.
• Step 7 Serve the almond sole meunière hot, garnished with additional lemon wedges if desired.