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Sole Meunière Recipe

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4.2 from 70 reviews

Sole Meunière is a classic French dish featuring lightly floured sole fillets pan-fried in butter and finished with a simple lemon, butter, and parsley sauce. This recipe delivers delicate, flaky fish with a rich, tangy sauce, perfect for an elegant yet quick seafood dinner.

Ingredients

For the Fish:

  • ¼ cup all-purpose flour (30g)
  • 2 sole fillets (about 4 ounces / 112g each)
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter

For the Sauce:

  • 4 tablespoons unsalted butter, divided (57g total)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • Lemon wedges, for serving

Instructions

  1. Prepare the Fish: Place the flour in a shallow dish. Season both sides of the sole fillets generously with kosher salt and ground black pepper. Dredge each fillet in the flour, shaking off any excess to ensure a light coating.
  2. Pan-Fry the Fish: Heat a large 12-inch skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of butter, heating until bubbling. Carefully place the floured fillets into the skillet and cook for about 2 to 3 minutes on each side, or until the fish feels mostly firm and flakes easily with a fork. Remove the fillets and transfer them to serving plates. Sprinkle chopped parsley over the fish.
  3. Make the Meunière Sauce: Wipe the skillet clean and return it to medium heat. Add the remaining 3 tablespoons of butter and swirl the pan as the butter melts and begins to bubble. Continue cooking the butter until it starts to turn a golden brown color, approximately 1 minute, which gives the sauce a nutty flavor. Carefully stir in the fresh lemon juice and immediately pour the sauce over the plated fillets.
  4. Serve: Serve the sole meunière immediately with lemon wedges on the side. Add an additional sprinkle of salt and pepper if desired to taste.

Notes

  • Use fresh sole fillets for best flavor and texture.
  • Be careful not to overcook the fish to keep it tender and flaky.
  • Browned butter (beurre noisette) adds a rich, nutty flavor key to this dish.
  • Serve with simple sides like steamed vegetables or a light salad to complement the delicate fish.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

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