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Sole meuniere - A recipe by wefacecook.com


10 minutes

The original Sole Meunière in France is made with Dover Sole. Fillets of lemon sole, flounder or even scallopine of halibut are ideal for this simple recipe.


  • 1/2 cup all purpose flour
    4 sole fillets (each about 3 to 4 ounces)
    kosher salt
    Freshly ground black pepper
    2 tablespoons vegetable oil or canola oil
    2 tablespoons (1/4 stick) unsalted butter

    1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
    2 tablespoons chopped fresh Italian parsley
    1 tablespoon fresh lemon juice
    Lemon wedges


  • Step 1
    Place flour in a large plate or dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.

    Step 2
    Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.

    Step 3
    Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
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Sole meuniere