Cooking Lucid
Sole Meunière
Delicate sole fillets dredged in flour, pan-fried in butter, and finished with nutty brown butter, lemon, and parsley. A timeless dish from Normandy.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — Fish
- 4 sole fillets (or flounder, about 6 oz each)
- ½ cup all-purpose flour
- Salt and white pepper
- 3 tbsp vegetable oil
Step 2 — Brown butter sauce
- 6 tbsp butter
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley (chopped)
- 1 lemon (cut into wedges)
Instructions
- 1
Prep and dredge
Pat fish dry and season with salt and pepper. Dredge lightly in flour, shaking off excess.
- 2
Pan-fry the sole
Heat oil in a large skillet over medium-high heat. Cook fish 2–3 minutes per side until golden and just cooked through. Transfer to a warm platter.
- 3
Make meunière sauce
Add butter to the pan and cook until nutty brown, 2–3 minutes. Remove from heat; add lemon juice and parsley. Pour over fish immediately. Serve with lemon wedges and steamed vegetables.
Nutrition per serving: 380 cal · 32g protein · 12g carbs · 22g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
