Sole Meunière
A classic French dish featuring fresh sole fillets lightly dredged in flour, pan-fried in butter, and topped with a luscious lemon-butter sauce. Simple, elegant, and ready in minutes.
Equipment
- Skillet
- Plate for dredging
- Spatula
- Citrus juicer
- Small bowl for sauce
Ingrédients
Sole Meunière
- 2 sole fillets fresh or thawed
- 1/4 cup all-purpose flour for coating the fish
- 4 tbsp unsalted butter divided in two portions
- 2 tbsp lemon juice freshly squeezed
- salt and black pepper to taste
- fresh parsley chopped, for garnish (optional)
Instructions
- Step 1: Season the sole fillets with salt and black pepper. Prepare all your ingredients before cooking.
- Step 2: Lightly dredge the fillets in flour on both sides. Shake off any excess flour for a thin, even coating.
- Step 3: In a large skillet, melt 2 tablespoons of butter over medium heat until it starts to foam slightly.
- Step 4: Cook the sole fillets for 2–3 minutes per side until golden and crispy. Remove and place on a warm plate.
- Step 5: In the same skillet, add the remaining butter and lemon juice. Stir and scrape the pan to form a flavorful sauce.
- Step 6: Pour the lemon-butter sauce over the cooked fillets and sprinkle with fresh parsley before serving immediately.
Notes
Serve Sole Meunière with steamed potatoes, asparagus, or a green salad. For extra flavor, add a few capers or a touch of garlic to the sauce. Avoid overcooking to keep the fish tender and delicate.