Description
Sole Meunière is a classic French pan-fried fish dish featuring delicate sole fillets lightly dredged in flour and cooked in browned butter with fresh lemon juice and parsley. This simple yet elegant recipe highlights the tender texture and subtle flavor of the fish, perfect for a refined main course.
Ingredients
Scale
Fish
- 2 sole fillets, about 6 ounces each
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons all-purpose flour for dredging
Sauce & Garnish
- 4 tablespoons unsalted butter, divided
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Lemon slices for serving
Instructions
- Prepare the fish: Pat the sole fillets dry with paper towels and season both sides with salt and freshly ground black pepper. Lightly dredge each fillet in all-purpose flour, shaking off any excess to ensure a delicate coating.
- Cook the fish: Heat 2 tablespoons of unsalted butter in a large skillet over medium heat until it starts to foam. Add the sole fillets carefully and cook for 2 to 3 minutes on each side until they are lightly golden and just cooked through. Transfer the cooked fillets to warm plates to keep them hot.
- Make the browned butter sauce: Wipe out the skillet with paper towels and return it to medium heat. Add the remaining 2 tablespoons of butter and cook until the butter melts and turns a light golden brown with a nutty aroma, being careful not to burn it.
- Finish the dish: Stir in the fresh lemon juice into the browned butter immediately. Spoon this flavorful browned butter sauce over the cooked sole fillets. Sprinkle the dish evenly with chopped fresh parsley and serve promptly with lemon slices on the side for added freshness.
Notes
- Use very fresh sole for the best flavor; flounder or Dover sole are excellent substitutes if sole is unavailable.
- Avoid overcooking the fish to maintain its delicate and tender texture.
- For a classic meal, serve with steamed vegetables or boiled potatoes alongside the sole.
