Classic Sole Meunière – A Timeless French Bistro Favorite
This elegant and buttery French dish features delicate sole fillets lightly dredged in flour and pan-fried to golden perfection, then finished with a nutty brown butter, lemon, and parsley sauce. It’s simple, sophisticated, and absolutely delicious.
🛒 Ingredients (Servings: 2)
- 2 sole fillets
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- Juice of 1 lemon
- 1 tablespoon chopped fresh parsley
- Lemon wedges, for garnish
🍳 Instructions:
1️⃣ Prep the Fillets:
🧂 Pat the sole fillets dry with paper towels. Season both sides with salt and pepper. Lightly dredge each fillet in flour, shaking off any excess.
2️⃣ Pan-Fry the Sole:
🔥 Heat vegetable oil in a large skillet over medium-high heat. Add fillets and cook for 2–3 minutes per side, until golden and cooked through. Carefully transfer to a warm plate.
3️⃣ Make the Meunière Sauce:
🧈 Wipe out the skillet and reduce heat to medium. Add butter and cook until it turns golden brown and smells nutty, about 2 minutes. Remove from heat and stir in lemon juice and chopped parsley.
4️⃣ Plate and Serve:
🍋 Pour the brown butter sauce over the fish. Garnish with lemon wedges and serve immediately.
📦 Amazon Must-Haves to Help You Create the Best Sole Meunière
- 🐟 Fish Turner Spatula – Helps flip delicate fillets with ease.
- 🍳 Nonstick Skillet – Ensures perfect browning without sticking.
- 🥄 Flour Dredging Tray – Keeps your prep station neat while flouring fish.
- 🍋 Citrus Juicer – Extracts every drop of fresh lemon juice.
- 🌿 Herb Scissors – Quickly snip parsley into perfect garnish-sized pieces.
- 🔥 Splatter Guard – Protects your kitchen from oil splatter while pan-frying.
💡 Helpful Tip:
For best results, use clarified butter to cook the fish — it tolerates higher heat without burning and gives a beautifully crisp finish.