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15-Minute Classic Sole Meunière Recipe

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A quick and elegant French fish dish featuring almond-crusted sole fillets with a golden butter-lemon sauce and fresh herbs, ready in just 15 minutes.

Ingredients

4 (3oz) sole fillets, skin removed (or 2 (6oz) fillets)

⅔ cup almond meal or finely ground almonds

2 Tbsp all-purpose flour

2 tsp lemon zest (from half a large lemon; lemon reserved for sauce/serving)

1 tsp kosher salt

¼ tsp freshly ground black pepper

2 large eggs

2 Tbsp neutral oil (canola, avocado, or grapeseed)

2 Tbsp unsalted butter, divided

2 Tbsp fresh parsley or chives, chopped, plus more for serving

Flaky sea salt, for finishing

Instructions

  1. Pat sole fillets dry with paper towels.
  2. In a shallow dish, combine almond meal, flour, lemon zest, salt, and pepper.
  3. Beat eggs in a separate shallow dish.
  4. Dip each fillet in egg, then dredge in almond-flour mixture, pressing gently to coat.
  5. Heat oil and 1 Tbsp butter in a large skillet over medium-high heat.
  6. Cook fillets 2–3 minutes per side, until golden and just cooked through.
  7. Transfer fish to a plate and keep warm.
  8. In the same skillet, melt remaining butter until golden brown and nutty.
  9. Squeeze in lemon juice from the zested lemon, stirring to make sauce.
  10. Pour sauce over fillets, sprinkle with parsley or chives, and finish with flaky sea salt.

Notes

Swap sole for flounder, tilapia, or trout.

Add a splash of white wine to sauce for extra richness.

For nut-free version, replace almond meal with more flour.

Best reheated gently in a skillet with butter; avoid microwaving.

Bake at 400°F for 10–12 minutes as an alternative, though coating won’t be as crisp.

Nutrition

Find it online: https://justsosavory.com/15-minute-classic-sole-meuniere-recipe/