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Sole Meunière

Sole meunière: delicate sole fillets dusted in flour, pan-fried in butter and finished with brown butter, lemon and parsley.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 sole fillets or 2 small whole Dover soles
  • 50 g plain flour
  • 1 tbsp neutral oil
  • 60 g butter divided
  • 1 lemon juiced
  • 1 tbsp parsley chopped
  • Salt and white pepper

Method
 

  1. Pat the fish dry, season and dust lightly with flour, shaking off the excess.
  2. Heat the oil and 15 g butter in a large frying pan until foaming.
  3. Cook the fish for 2–3 minutes per side until golden. Transfer to warm plates.
  4. Wipe the pan, add the remaining butter and cook until nut-brown and smelling toasty.
  5. Add the lemon juice and parsley. It will sizzle.
  6. Spoon the brown butter over the fish and serve immediately.

Notes

Flour the fish just before cooking, or the coating turns gummy.