15-Minute Classic Sole Meunière Recipe

This classic sole meunière is a quick and elegant fish dish with golden-crisp coating, buttery lemon sauce, and fresh herbs. I love how it takes just 15 minutes to prepare yet feels like something I would order at a fine French bistro. It’s light, flavorful, and perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

I like this recipe because it highlights the delicate flavor of sole without overpowering it. The almond meal adds a nutty crunch, while the lemon butter sauce ties everything together with brightness. I also love how little time it takes within minutes, I can have a dish that feels gourmet but is easy enough for a busy night.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 (3oz) sole fillets, skin removed (or 2 (6oz) fillets, see note below)
⅔ cup almond meal or finely ground almonds
2 Tbsp all-purpose flour
2 tsp lemon zest, from half a large lemon, lemon used for sauce and/or for serving
1 tsp Kosher salt
¼ tsp freshly ground black pepper
2 large eggs
2 Tbsp neutral oil
2 Tbsp unsalted butter, divided
2 Tbsp Fresh parsley or chives, chopped, plus more for serving
Flaky sea salt, for serving

Directions

1. I pat the sole fillets dry with paper towels.
2. In a shallow dish, I mix the almond meal, flour, lemon zest, salt, and pepper.
3. In another dish, I beat the eggs.
4. I dip each fillet in the egg, then dredge in the almond-flour mixture, pressing gently to coat.
5. I heat the oil and 1 tablespoon of butter in a large skillet over medium-high heat.
6. I cook the fillets for about 2–3 minutes per side, until golden and just cooked through.
7. I transfer the fish to a plate and keep warm.
8. In the same skillet, I melt the remaining butter until it turns golden brown and nutty.
9. I squeeze in lemon juice from the zested lemon, stirring to create a quick sauce.
10. I pour the sauce over the fillets, sprinkle with parsley or chives, and finish with flaky sea salt.

Servings and Timing

This recipe serves 2 people as a main course. It takes about 5 minutes to prep and 10 minutes to cook, making the total time 15 minutes.

Variations

I sometimes swap sole for flounder, tilapia, or trout if that’s what I have. If I want extra richness, I add a splash of white wine to the butter sauce before serving. For a nut-free version, I replace the almond meal with just flour.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the fish gently in a skillet over low heat with a little butter. I don’t recommend microwaving, since the coating loses its crispness.

FAQs

Can I use a different fish instead of sole?

Yes, I often substitute with flounder, tilapia, or trout.

Can I make this recipe nut-free?

Yes, I replace the almond meal with extra flour for a classic version.

How do I know when the fish is done?

I check that it flakes easily with a fork and is opaque throughout.

Can I bake the fish instead of frying?

Yes, I bake at 400°F for 10–12 minutes, though the coating won’t get as crisp.

What kind of oil works best?

I use a neutral oil like canola, avocado, or grapeseed.

Can I add wine to the sauce?

Yes, I deglaze the pan with a splash of dry white wine before adding lemon juice.

Do I need to remove the skin from the sole?

Yes, the skin is usually removed for this dish. If buying whole fillets, I ask the fishmonger to do it.

Can I make this recipe dairy-free?

Yes, I substitute the butter with olive oil or dairy-free butter.

What sides go well with sole meunière?

I love serving it with steamed vegetables, roasted potatoes, or a light green salad.

Can I double the recipe?

Yes, I cook the fish in batches to avoid overcrowding the pan.

Conclusion

This 15-minute sole meunière is one of my favorite ways to enjoy fish at home. I love how the almond coating gives it crunch, the butter sauce adds richness, and the lemon keeps it bright and fresh. It’s a fast, elegant meal that always feels special, whether I make it for a weeknight dinner or for guests.

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