French · Main · Medium
Sole Meuniere
Delicate sole fillets in foaming brown butter with lemon and parsley. The dish that made Julia Child fall in love with France.
The whole recipe in 60 seconds
Sole Meuniere, in 5 ideas
- Shake off all excess flour or the crust turns pasty.
- Do not crowd the pan, cook in two batches if needed.
- Brown butter goes from nutty to burnt in seconds, watch it.
- White pepper keeps the pale fillets looking pristine.
- This is a 10 minute dish, have everything ready before you start.
What you need
Ingredients
- 4 sole fillets (about 6 oz each)
- 1/2 cup all purpose flour
- Salt and white pepper
- 4 tbsp butter, plus 2 tbsp for the sauce
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- Lemon wedges for serving
How to make it
Directions
- Pat the sole fillets dry and season with salt and white pepper.
- Dredge lightly in flour, shaking off all excess.
- Heat the butter and olive oil in a large skillet over medium high heat.
- Cook the fillets 2 minutes per side until golden, then transfer to warm plates.
- Wipe the pan, add 2 tbsp butter, and cook until it foams and turns nutty brown.
- Swirl in the lemon juice and parsley.
- Spoon the brown butter over the fish.
- Serve immediately with lemon wedges.
Flounder or tilapia fillets work beautifully when Dover sole is out of budget.