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Easy Sole Meunière

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A classic French dish made simple: delicate sole fillets are lightly floured, pan-fried in butter, and finished with a bright lemon-parsley sauce. Elegant yet quick, ready in just 20 minutes.

Ingredients

4–6 sole fillets (about 8 ounces total)

2 tablespoons all-purpose flour

2 teaspoons olive oil

4 tablespoons unsalted butter, divided

1 tablespoon lemon juice

Kosher salt, to taste

Freshly ground black pepper, to taste

1 tablespoon chopped parsley, to serve

Instructions

  1. Pat the sole fillets dry with paper towels.
  2. Season both sides lightly with salt and freshly ground black pepper.
  3. Dredge the fillets in flour, shaking off any excess.
  4. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat until the butter foams.
  5. Add the fillets and cook for about 2 minutes per side, until golden and just cooked through. Transfer to a warm plate.
  6. Wipe out the pan, then melt the remaining 2 tablespoons of butter until it just begins to brown lightly.
  7. Stir in the lemon juice, then pour the sauce over the fish.
  8. Sprinkle with parsley before serving.

Notes

Substitute sole with flounder, tilapia, or halibut if preferred.

Add a splash of white wine to the butter sauce for extra flavor.

For a richer finish, add an extra pat of butter at the end.

Use gluten-free flour or rice flour for a gluten-free version.

Best eaten fresh, but leftovers can be stored for up to 2 days in the refrigerator.

Nutrition

Find it online: https://justsosavory.com/easy-sole-meuniere/