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Sole Meuniere
Sole Meuniere
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
French classic: Sole fillets in buttery sauce.
Ingredients:
  • 5 to 6 sole fillets
  • 1 cup all purpose flour
  • 1 tablespoon salt, divided, or to taste
  • 1 teaspoon freshly ground black pepper
  • ½ cup butter
  • 2 tablespoons freshly-squeezed lemon juice
  • 3 tablespoons chopped parsley
  • 1 teaspoon lemon zest
Instructions:
  • In a shallow bowl, whisk together flour, 1 ½ teaspoons of salt, and pepper until well combined.
  • Gently pat dry the sole filets with paper towels and coat them with the flour mixture, shaking off any extra.
  • In a large skillet over medium heat, melt butter. Add filets and cook in the butter for 1 minute. Sprinkle lemon juice and lemon zest over the filets and continue cooking until the first side is well browned, around 2 to 3 minutes. Using 2 spatulas, carefully flip the fillets and cook until the fish flakes easily with a fork, another 1 to 2 minutes. Toss the fish with the lemon butter mixture as it cooks.
  • Take the fish out of the pan and mix parsley into the butter sauce. Season with the remaining salt to your liking. Stir well and pour the butter sauce over the fish fillets. Serve promptly with lemon wedges.

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