Sole Meunière

Sole Meunière is a French classic that celebrates the simplicity of fresh ingredients. This dish, famously adored by Julia Child, highlights delicate sole fillets lightly dredged in flour, quickly pan-fried in butter, and finished with a golden butter sauce, parsley, and lemon. Elegant yet simple, it’s ready in just 20 minutes, making it perfect for both special occasions and weeknight dinners.

Why You’ll Love This Recipe

This recipe shows how a few high-quality ingredients can transform into something unforgettable. The fish is light, tender, and buttery, while the lemon adds brightness that balances the richness. The preparation is straightforward, yet the result feels luxurious and restaurant-worthy. If you’re new to French cooking, this dish is a great entry point into its timeless elegance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup all-purpose flour

• 6 (4-ounce) skinless, boneless sole or other thin fish fillets, patted dry

• Kosher salt, to taste

• Freshly ground white or black pepper, to taste

• 4 tablespoons clarified butter

• 4 tablespoons unsalted butter, diced, at room temperature

• 3 tablespoons minced parsley

• 1 lemon, cut into wedges, for serving

Directions

1. Preheat oven to 200°F. Place a large oven-safe plate or baking sheet inside to keep cooked fish warm.

2. Place flour on a shallow plate. Season both sides of the fish fillets with salt and pepper. Dredge in flour, shaking off the excess.

3. In a 12-inch skillet, heat 2 tablespoons clarified butter over medium-high heat until bubbling. Add half the fish and cook 2–3 minutes per side until golden and just done. Transfer to the warm plate in the oven. Repeat with the remaining butter and fish. Wipe out the skillet.

4. Arrange fish on a serving platter. Sprinkle with parsley.

5. In the same skillet, melt the unsalted butter until bubbling and golden, 1–2 minutes. Pour evenly over the fillets.

6. Serve immediately with lemon wedges on the side.

Servings and timing

• Servings: 6

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Variations

• Swap sole with flounder, tilapia, or trout if sole is unavailable.

• Deglaze the skillet with a splash of dry white wine before adding the butter for a deeper sauce.

• Add capers to the butter sauce for a briny twist.

• Try brown butter instead of clarified butter for a nuttier flavor.

• Use bone-in fillets for a more traditional presentation.

Storage/Reheating

Sole Meunière is best enjoyed immediately for peak flavor and texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet with a touch of butter over low heat. Avoid microwaving, as it can make the fish rubbery.

FAQs

What type of fish works best for Sole Meunière?

Dover sole is traditional, but flounder, tilapia, or trout are excellent substitutes.

Do I need to use clarified butter?

Clarified butter resists burning, but regular butter works too. Just monitor the heat carefully.

Can I make this gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.

How do I know when the fish is cooked?

The flesh should be opaque and flake easily with a fork after 2–3 minutes per side.

Can I prepare the sauce ahead of time?

It’s best to make the sauce just before serving so it stays fresh and golden.

What should I serve with Sole Meunière?

Pair with steamed asparagus, roasted potatoes, or a simple green salad.

Why is my fish sticking to the pan?

Make sure the skillet is hot and the butter is bubbling before adding the fish, and avoid moving it too soon.

Can I use frozen fish?

Yes, but thaw completely and pat dry to avoid excess moisture.

Should I use white or black pepper?

White pepper is traditional in French cooking, but black pepper works just as well.

Can I double the recipe?

Yes, but cook the fish in batches to avoid overcrowding the pan.

Conclusion

Sole Meunière is a timeless French dish that proves simple ingredients can yield extraordinary results. With its golden-brown crust, buttery sauce, and bright lemon finish, it’s both elegant and approachable. Whether you’re hosting a dinner party or cooking for yourself, this dish is a quick way to bring a taste of classic French cuisine to your table.

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