Sole Meuniere

By Molly O’Neill

Updated January 12, 2017

Total Time
10 minutes
Rating
4(169)
Comments
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In the excitement of the new, sometimes the appeal of the old-fashioned sole meunière is forgotten. And yet, the second you allow your fork to tug the buttery, crisp pan-fried fillet, you're powerless to resist. Like a lot of haute cuisine, sole meunière is forever.

Featured in: FOOD; All for Haute

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Ingredients

Yield:4 servings

  • 4 sole fillets (gray, Dover or lemon), 6 to 8 ounces each

  • Kosher salt and freshly ground black pepper

  • ½ cup flour

  • 6 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons chopped parsley

  • Lemon wedges for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 135 milligrams cholesterol; 413 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 28 grams fat; 1 gram fiber; 592 milligrams sodium; 27 grams protein

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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Preparation

  1. 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.

  2. 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.

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Ratings

4 out of 5
169 user ratings
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Comments

Helen

Easy, classic, and delicious! I used a little less butter, and it was still wonderful.

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.

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.

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.

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