Classic Sole Meunière

Short Description

Classic Sole Meunière is a timeless French dish featuring delicate sole fillets lightly dredged in flour, pan-fried in butter and olive oil, and finished with a simple lemon and parsley sauce. Elegant and quick to prepare, it’s a restaurant-quality dish perfect for any home cook.

Why You’ll Love This Recipe

This recipe celebrates simplicity and flavor. With minimal ingredients and a fast cooking process, Sole Meunière highlights the fresh, clean taste of fish complemented by nutty brown butter, bright lemon juice, and aromatic parsley. It’s ideal for both weeknight dinners and special occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• sole fillets (about 6 ounces each)

• salt and freshly ground black pepper

• all-purpose flour (for dredging)

• unsalted butter

• olive oil

• lemon juice

• fresh parsley, chopped

• lemon wedges (for serving)

Directions

1. Prepare the Fillets:

• Pat the sole fillets dry with paper towels.

• Season both sides with salt and freshly ground black pepper.

2. Dredge in Flour:

• Place ½ cup all-purpose flour in a shallow dish.

• Lightly dredge each fillet in flour, shaking off the excess.

3. Pan-Fry the Fish:

• In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium heat until foaming.

• Add the fillets (in batches if necessary) and cook for 2–3 minutes per side, or until golden brown and just cooked through.

• Transfer to a warm serving plate and tent loosely with foil.

4. Make the Sauce:

• Wipe out any burnt bits from the skillet if needed.

• Add the remaining 2 tablespoons butter and cook until it turns a light golden brown.

• Stir in the juice of 1 lemon and 2 tablespoons chopped parsley.

5. Serve:

• Spoon the sauce over the fish and garnish with lemon wedges.

• Serve immediately.

Servings and Timing

• Servings: Serves 4

• Total Time: About 20–25 minutes including preparation and cooking

Variations

• Add Capers: Stir in a tablespoon of capers for a briny twist.

• Try Other White Fish: Use flounder, tilapia, or cod if sole is unavailable.

• Wine Finish: Deglaze the pan with a splash of white wine before adding the lemon juice.

• Herb Twist: Add chives or tarragon for an herbal variation.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Freezing: Not recommended, as delicate fish may become mushy.

• Reheating: Gently reheat in a skillet over low heat or in the oven at 300°F (150°C) until just warmed through.

FAQs

What is Meunière?

“Meunière” is a French cooking method meaning “in the style of the miller’s wife,” referring to the light flour dredging before pan-frying.

Can I make this dish gluten-free?

Yes, use a gluten-free flour blend for dredging the fish.

What’s the best type of sole for this recipe?

Dover sole is traditional, but lemon sole or grey sole also work well.

Should the butter be browned?

Yes, lightly browning the butter adds a rich, nutty flavor to the sauce.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for its bright, clean taste.

What sides pair well with Sole Meunière?

Serve with steamed vegetables, boiled potatoes, or a simple green salad.

Can I make the sauce separately?

Yes, but cooking it in the same pan as the fish builds more flavor.

Is this dish kid-friendly?

Yes, it’s mild and tender, though you may want to reduce the lemon for young palates.

How do I keep the fillets from falling apart?

Handle gently and use a thin, flexible spatula for turning.

Can I double the recipe?

Yes, but cook the fillets in batches to avoid overcrowding the pan.

Conclusion

Classic Sole Meunière is a beautifully simple yet elegant dish that brings out the best in fresh fish. With just a handful of ingredients and a quick preparation time, it’s perfect for both novice and experienced cooks looking to bring a taste of French cuisine to the dinner table. Serve it with a wedge of lemon and a light side for a refined, satisfying meal.

Classic Sole Meunière

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• Author: Olivia
• Total Time: 20 minutes
• Yield: 4-servings

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Description

This Classic Sole Meunière is a simple yet elegant French dish featuring delicate sole fillets lightly dredged in flour, pan-fried in butter and olive oil, then finished with fresh lemon juice and parsley. A timeless seafood recipe that’s perfect for a light dinner or special occasion. Keyword: classic sole meunière

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Ingredients

• 4 sole fillets (about 6 ounces each)

• Salt and freshly ground black pepper, to taste

• 1/2 cup all-purpose flour (for dredging)

• 4 tablespoons unsalted butter

• 2 tablespoons olive oil

• Juice of 1 lemon

• 2 tablespoons fresh parsley, chopped

• Lemon wedges (for serving)

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Instructions

• Season and Dredge Fish:
  Pat the sole fillets dry and season both sides with salt and pepper.
  Lightly dredge each fillet in flour, shaking off excess.

• Cook the Fish:
  In a large skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat.
  Add the fillets and cook for 2–3 minutes per side, until golden brown and just cooked through. Transfer to a plate.

• Make the Sauce:
  Wipe the skillet clean and melt the remaining 2 tablespoons of butter.
  Add the lemon juice and swirl to combine. Remove from heat.

• Serve:
  Spoon the lemon-butter sauce over the cooked fish.
  Sprinkle with fresh parsley and serve with lemon wedges.

Notes

• For extra flavor, brown the butter slightly before adding lemon juice.

• Serve with steamed vegetables or a light salad and crusty bread.

• Prep Time: 10 minutes
• Cook Time: 10minutes
• Category: Main Course
• Method: Pan-frying
• Cuisine: French