Sole Meunière
Image générée par IA
French

Sole Meunière

Delicate sole fillets dusted with flour, sautéed until lightly golden, and finished with nutty brown butter, lemon, and parsley. This classic French preparation is quick, elegant, and best served immediately.

25 min 4 portions Medium
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Comment préparer

1
Season both sides of the sole fillets with the salt and pepper. Place the flour in a shallow dish and lightly dredge each fillet, turning to coat both sides, then tap off the excess.
2
Heat the olive oil and 30 g of the butter in a large skillet over medium-high heat. When the butter foams and the pan is hot, add the fillets without crowding them.
3
Sauté the fillets for 2 to 3 minutes on the first side, until the coating is pale golden and the edges look opaque. Turn carefully and cook for 1 to 2 minutes more, until the fish flakes easily and reaches 63°C at the thickest point.
Sole fillets sautéing to a pale golden crust in a skillet Image générée par IA
4
Transfer the fish to warmed plates and loosely cover. Wipe out any dark flour residue from the skillet, then add the remaining 60 g butter over medium heat.
5
Cook the butter for 2 to 3 minutes, swirling the pan, until the foam subsides and the milk solids turn amber with a toasted, nutty aroma. Remove the skillet from the heat immediately.
6
Stir the lemon juice and half of the parsley into the browned butter; it will bubble briefly. Spoon the sauce over the sole, scatter with the remaining parsley, and serve at once with lemon wedges.
Sole meunière plated with lemon brown butter, parsley, and lemon wedges Image générée par IA

Pourquoi cette recette fonctionne

Flour gives the fragile sole a thin, crisp coating, while the quick brown-butter finish adds toasted depth that is balanced by lemon and fresh parsley.

Conservation et réchauffage

Comment la conserver

Refrigerate leftovers in a covered container for up to 2 days. Store the fish and any sauce together to help prevent drying.

Comment la réchauffer

Reheat gently in a covered skillet over low heat with a teaspoon of water for 2 to 3 minutes, just until warmed through. Avoid high heat, which toughens the fish and scorches the butter.

Nutrition / portion

389kcal
30,53 gprotéines
13,09 gglucides
23,78 glipides
P
Pantryvale editorial kitchen
Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 15 août 2026 · mise à jour le 16 août 2026