Description
Sole Meunière is a classic French dish featuring delicate sole fillets lightly dredged in seasoned flour, pan-fried to a golden brown, and finished with a nutty brown butter sauce infused with fresh lemon juice and parsley. This elegant and simple recipe highlights the tender texture and mild flavor of sole, making it an exquisite main course perfect for a quick yet impressive meal.
Ingredients
Scale
Fish
- 4 sole fillets (about 5–6 ounces each)
Coating
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
Sauce & Garnish
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the fillets: Pat the sole fillets dry with paper towels to remove excess moisture which will help achieve a golden crust.
- Mix the flour coating: In a shallow dish, combine the all-purpose flour with salt and black pepper, ensuring an even seasoning.
- Dredge the fish: Lightly coat each sole fillet in the seasoned flour mixture, shaking off any excess to avoid clumping.
- Heat butter and oil: In a large skillet, warm 2 tablespoons of unsalted butter along with the olive oil over medium heat until the butter begins to foam.
- Cook the fillets: Add 2 sole fillets to the skillet and cook for 2 to 3 minutes on each side, or until the fillets are golden brown and cooked through. Transfer to a warm plate and keep them covered to retain heat.
- Repeat cooking: Cook the remaining fillets using the same method, adding extra butter or oil to the skillet as needed for a consistent cooking surface.
- Make the brown butter sauce: Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium heat. Cook until the butter turns golden brown and emits a nutty aroma, about 1 to 2 minutes.
- Finish the sauce: Remove the skillet from heat and stir in the fresh lemon juice and chopped parsley.
- Serve: Pour the lemon parsley brown butter sauce over the cooked sole fillets and serve immediately with lemon wedges on the side.
Notes
- For best flavor and texture, use fresh Dover sole or a comparable thin, delicate white fish.
- Serve with lightly steamed vegetables or a fresh green salad to complement this light dish.
- Avoid overcooking the sole, as it cooks very quickly and can become dry.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
