Sole meunière: delicate sole fillets dusted in flour, pan-fried in butter and finished with brown butter, lemon and parsley.
About this French recipe
Meunière means in the style of the miller’s wife, a reference to the light dusting of flour. It is one of the simplest and most famous French fish dishes.
Ingredients you will need
The main ingredients are sole fillets or 2 small whole dover soles, plain flour, neutral oil, butter, lemon, parsley. Exact quantities are in the recipe card below.
How long it takes
Allow 20 min in total: 10 min of preparation, 10 min of cooking. The recipe serves 2.
Inspired by Julia Child
Julia Child often described a plate of sole meunière in Rouen as the meal that made her fall in love with French food. This is our version. Read our profile of Julia Child.
This is our own home-kitchen version of a classic dish. It is not Julia Child’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Sole Meunière
Ingredients
Method
- Pat the fish dry, season and dust lightly with flour, shaking off the excess.
- Heat the oil and 15 g butter in a large frying pan until foaming.
- Cook the fish for 2–3 minutes per side until golden. Transfer to warm plates.
- Wipe the pan, add the remaining butter and cook until nut-brown and smelling toasty.
- Add the lemon juice and parsley. It will sizzle.
- Spoon the brown butter over the fish and serve immediately.