Sole Meuniere

Sole Meuniere
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    4 People
  • VIEWS
    9

Experience the epitome of simple elegance with Sole Meuniere, a timeless French classic. Delicate sole fillets are transformed into a buttery, golden masterpiece, showcasing the fish's natural flavor with a hint of lemon and fresh parsley. A quick and delightful culinary journey to the heart of France!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    25 g
  • Cholesterol
    168 mg
  • Fiber
    1 g
  • Protein
    33 g
  • Saturated Fat
    16 g
  • Sodium
    2464 mg
  • Sugar
    0 g
  • Fat
    28 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

In a shallow dish, whisk together the flour, 1 ½ teaspoons of salt, and pepper until well combined. (2 minutes)

02

Step
3 mins

Pat the sole fillets completely dry with paper towels. This ensures a beautiful, crisp crust. (3 minutes)

03

Step
5 mins

Dredge each fillet in the seasoned flour mixture, ensuring it's fully coated. Shake off any excess flour to prevent a gummy texture. (5 minutes)

04

Step
3 mins

In a large skillet over medium heat, melt the butter until it's shimmering and slightly nutty in aroma. Be careful not to burn the butter. (3 minutes)

05

Step
5 mins

Gently place the floured fillets into the hot butter, ensuring not to overcrowd the pan. Cook for about 1 minute to set the initial crust. Then add the lemon juice and lemon zest. Continue cooking until the first side is golden brown and beautifully caramelized, about 2 to 3 more minutes. (5 minutes)

06

Step
3 mins

Carefully flip the fillets using two spatulas to preserve their delicate structure. Cook the second side until the fish is opaque and flakes easily with a fork, about 1 to 2 minutes longer, basting with the lemon-butter sauce as it cooks. (3 minutes)

07

Step
2 mins

Remove the fish from the pan and transfer to a serving platter. Stir the chopped parsley into the remaining butter sauce in the skillet. Season with the remaining salt to taste, whisking until emulsified. (2 minutes)

08

Step

Ladle the luscious lemon-butter sauce generously over the fish fillets. Garnish with extra fresh parsley and serve immediately with lemon wedges.

For an even richer flavor, try using brown butter. Cook the butter until it turns a nutty brown color before adding the fish.
If sole is unavailable, flounder, whiting, or even chicken breast can be used as a substitute.
Ensure your skillet is large enough to accommodate the fillets without overcrowding. Overcrowding lowers the pan temperature and leads to steamed rather than seared fish.
Serve immediately to enjoy the crispiness of the fish and the vibrant flavor of the sauce. Pairs perfectly with steamed asparagus or a simple green salad.

Alvis Hodkiewicz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)
Total Reviews: (5)
  • Michael Collins

    Easy and quick, perfect for a weeknight meal. My family loved it!

  • Deshaun Daugherty

    The timing was perfect, the fish was cooked just right.

  • Meaghan Dickens

    I used cod instead of sole and it turned out great. Thanks for the substitution suggestion!

  • Colby Schowalter

    The lemon zest really brightens up the flavor. This is now a staple in my kitchen.

  • Luis Gulgowski

    Absolutely delicious! The fish was so tender and the sauce was divine. Will definitely make this again!

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