Sole Meunière
A classic French dish featuring perfectly cooked sole fillets sautéed to golden perfection with lemon and butter, offering a delightful burst of flavor in just a few simple steps.
Ingredients
Main Ingredients
- 2 pieces sole fillets Substitutes include tilapia or flounder.
- ¼ cup all-purpose flour Use gluten-free flour blend as a substitute.
- 4 tablespoons unsalted butter Can substitute with plant-based butter.
- 2 tablespoons lemon juice Freshly squeezed for best flavor.
- to taste Salt Season to enhance flavor.
- to taste Black pepper Essential for seasoning the fish.
Instructions
Preparation
- Gather all ingredients and measure them out. Season the sole fillets on both sides with salt and black pepper.
- Dredge the seasoned sole fillets lightly in all-purpose flour and shake off any excess flour.
Cooking
- Melt 2 tablespoons of unsalted butter in a skillet over medium heat until foaming.
- Add the dredged sole fillets and cook for 2-3 minutes on one side until golden. Flip and cook for another 2-3 minutes until both sides are browned and fish is opaque.
- Remove the cooked fillets from the skillet and set aside on a plate.
- In the same skillet, add remaining 2 tablespoons of butter and lemon juice. Stir and scrape up bits from the fillets to make the sauce.
- Pour the sauce over the cooked sole fillets and garnish with fresh parsley or lemon wedges before serving.
Notes
Serve with a classic French green salad, roasted vegetables, or garlic mashed potatoes. Best enjoyed fresh but can be stored in an airtight container for 2-3 days.