Sole Meuniere
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4sole fillets (gray, Dover or lemon), 6 to 8 ounces each
- Kosher salt and freshly ground black pepper
- ½cup flour
- 6tablespoons unsalted butter
- 2tablespoons olive oil
- 2tablespoons fresh lemon juice
- 2tablespoons chopped parsley
- Lemon wedges for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
413 calories; 28 grams fat; 13 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 27 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Season fillets generously with salt and pepper and dredge them in flour. Place 2 large skillets over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil to each one. When hot, add 2 fillets to each pan and cook, turning once, until the fish is golden and just cooked through, about 5 minutes.
- Step 2
Transfer fish to dinner plates and keep warm. Return the pans to low heat and whisk 1 tablespoon of the remaining butter into each one. Add 1 tablespoon of lemon juice and 1 tablespoon of parsley to each pan and cook for 30 seconds. Spoon the sauce over the fillets and serve immediately with lemon wedges.
Private Notes
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Cooking Notes
Helen
Easy, classic, and delicious! I used a little less butter, and it was still wonderful.
Nett
Fantastic flavor! This was so easy and fast but you'd never know by the flavor. This will work nicely for guests as you aren't at the stove for more than a few minutes. I used two 5-ounce fillets for the two of us, adjusting the butter and evoo amount, and served with a salad and thick slices of Rosemary bread.
Rob-in-Philly
Forever is right. Make this with Fluke, Dover Sole and even Tourbot and Pompano. For a little added sparkle and layer of flavor I sometimes add brined capers yyo the finishing step of the sauce.
Brianne McElhiney Noonan
I actually had some rockfish that was quite thin like sole. I used this method except without flour. The sauce is excellent and an easy add for many types of fish.
JCM
Great recipe! Might cook for 4-41/2 min
David Smith
Per Helen, easy classic and delicious. For a variation, try subbing Panko bread crumbs for the flour to add texture contrast and unctuous touch. When get to step two, also add a bit of white wine to lift the fond and ensure there will be enough sauce, as well as tarragon.
PW
So, so fast, easy, and delicious! Dinner was on the table 15 minutes after I took the package of fish out of the fridge. I didn't have any fresh parsley, so I sprinkled some dried thyme over the fish, and we liked that.
Rob-in-Philly
Forever is right. Make this with Fluke, Dover Sole and even Tourbot and Pompano. For a little added sparkle and layer of flavor I sometimes add brined capers yyo the finishing step of the sauce.
Nett
Fantastic flavor! This was so easy and fast but you'd never know by the flavor. This will work nicely for guests as you aren't at the stove for more than a few minutes. I used two 5-ounce fillets for the two of us, adjusting the butter and evoo amount, and served with a salad and thick slices of Rosemary bread.
Helen
Easy, classic, and delicious! I used a little less butter, and it was still wonderful.
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