Easy Sole Meunière

This easy Sole Meunière is a simple yet elegant dish with delicate sole fillets lightly dredged in flour, pan-fried in butter, and finished with a touch of lemon and parsley. It’s a quick recipe that brings restaurant-quality flavor right to my table in under 20 minutes.

Why You’ll Love This Recipe

I love this recipe because it’s light, fresh, and perfect for both a weeknight meal and a special dinner. The sole cooks quickly, the lemon butter sauce adds brightness, and the parsley gives a fresh finish. I also like that I only need a handful of ingredients I usually already have in my kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4-6 fillets of sole about 8 ounces total
2 tablespoons all-purpose flour
2 teaspoons olive oil
4 tablespoons unsalted butter divided
1 tablespoon lemon juice
kosher salt
freshly ground black pepper
1 tablespoon chopped parsley to serve

Directions

1. I start by patting the sole fillets dry with paper towels.
2. I season both sides lightly with salt and freshly ground black pepper.
3. I dredge the fillets in flour, shaking off any excess.
4. In a large skillet, I heat the olive oil and 2 tablespoons of butter over medium heat until the butter foams.
5. I add the fillets and cook for about 2 minutes per side, or until golden and just cooked through. I remove them to a warm plate.
6. I wipe out the pan, then melt the remaining 2 tablespoons of butter. I let it cook until it just begins to brown lightly.
7. I stir in the lemon juice, then pour the sauce over the fish.
8. I sprinkle with parsley before serving.

Servings and Timing

This recipe serves 2 people generously or 3 with lighter portions. It takes about 10 minutes to prep and 10 minutes to cook, so I can have it on the table in 20 minutes.

Variations

I sometimes swap the sole for flounder or tilapia when I can’t find fresh sole. If I want extra flavor, I add a splash of white wine to the butter sauce. For a slightly richer dish, I finish it with a touch more butter at the end.

Storage/Reheating

I prefer to eat Sole Meunière right away, but if I have leftovers, I keep them in an airtight container in the refrigerator for up to 2 days. To reheat, I place the fish in a skillet over low heat with a splash of butter until warmed through. I avoid microwaving because it can dry out the delicate fish.

FAQs

Can I use frozen sole fillets?

Yes, I can use frozen sole fillets as long as I thaw them completely and pat them very dry before cooking.

What other fish works for this recipe?

I like using flounder, tilapia, or even halibut when sole isn’t available.

Do I need to use parsley?

No, but I enjoy the freshness it adds. I sometimes substitute chives or dill.

Can I make this dish ahead of time?

I don’t recommend cooking the fish ahead, but I can prepare the flour dredge and chop the parsley in advance.

How do I know when the fish is done?

The fish is ready when it flakes easily with a fork and turns opaque.

Can I make this gluten-free?

Yes, I replace the all-purpose flour with a gluten-free flour blend or rice flour.

What should I serve with Sole Meunière?

I like pairing it with steamed vegetables, rice, or roasted potatoes.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch.

How do I make the butter sauce richer?

I let the butter brown slightly before adding the lemon juice, which deepens the flavor.

Is this dish kid-friendly?

Yes, the mild flavor of sole makes it appealing to kids, especially with a squeeze of lemon.

Conclusion

Sole Meunière is one of my favorite quick and elegant meals. With just a few simple ingredients, I can create a flavorful dish that feels special without much effort. Whether I make it for myself or to impress guests, it always turns out beautifully.

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