Sole Meunière
AI-generated image
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 servings Medium
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How to prepare

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 AI-generated image
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 AI-generated image

Why this recipe works

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.

Storage and reheating

How to store it

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

How to reheat it

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 / serving

389kcal
30.53 gprotein
13.09 gcarbs
23.78 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 15 Aug 2026 · updated 16 Aug 2026