Classic French Sole Meunière
Classic French Sole Meunière may sound fancy – but it’s far from it. I promise. This staple of the French repertoire features simple sole fillets lightly dredged in flour, pan fried and bathed in a brown butter sauce with lemon and parsley. The zesty lemon cuts through the richness of the butter, allowing the delicate flavors of the sole to shine and create a fish dish that’s zingy, moist yet somehow crisp – an ultimate dinner for the whole family. About Sole Meunière “Meunière” literally translates to “miller’s wife” or…
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 sole fillets (about 100g each)
- Salt, freshly ground black pepper
- 4 tbsp (25g) all-purpose flour
- 2 tbsp (28g) unsalted butter
- For the sauce:
- 6 tbsp (84g) unsalted butter
- 6 tbsp (90ml) freshly-squeezed lemon juice
- 2 tbsp freshly chopped parsley (curly)
Instructions
- 1
Step 1 – Rinse the fish gently under cold water and thoroughly pat dry with paper towel. Check the fish for small bones and pick them out with tweezers, if found.
- 2
In a large bowl or shallow plate, whisk together the flour with salt and pepper. Gently coat the fish on both sides with the flour and shake off any excess. Set aside.
- 3
Step 2 – Heat up butter in a large frying oil over medium heat. When the butter is melted, add the fish, and cook for 2 minutes. Flip gently and cook for another 2 minutes. Place the fish on warm plates or a serving dish.
- 4
Step 3 - In a small saucepan, melt the butter and cook until it turns a light brown and smells nutty (see brown-butter step-by-step above). Add the lemon juice and 1/2 of the chopped parsley. Swirl the sauce around for a few seconds to warm up and spoon over fish. Sprinkle with the rest of parsley. Serve immediately.