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
Ingredients
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4 sole fillets (about 6 ounces each)
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Salt and freshly ground black pepper, to taste
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1/2 cup all-purpose flour (for dredging)
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4 tablespoons unsalted butter
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2 tablespoons olive oil
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Juice of 1 lemon
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2 tablespoons fresh parsley, chopped
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Lemon wedges (for serving)
Instructions
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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
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For extra flavor, brown the butter slightly before adding lemon juice.
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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
