Sole Meunière
Delicate sole fillets dusted in flour and sautéed in brown butter with lemon, a French classic that tastes elegant but cooks in minutes.
Ingredients (serves 2)
- 2 sole fillets, 6 oz each
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 lemon
- 2 tbsp parsley
- salt
- black pepper
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Save this recipeInstructions
- 1
Pat sole fillets dry. Mix flour with salt and pepper on a shallow plate, then coat fillets lightly on both sides.
- 2
Melt 2 tbsp butter in a large skillet over medium heat. Once foamy, add sole fillets and cook for 3-4 minutes per side until golden and cooked through.
- 3
Transfer fillets to serving plates. Wipe out skillet and melt remaining 1 tbsp butter over medium-high heat, swirling until it turns golden brown, about 2 minutes.
- 4
Squeeze fresh lemon juice into the brown butter and pour over the fish. Garnish with fresh parsley and serve immediately.
