Sole Meuniere

    • Prep Time
    • 5 mins
    • Cook Time
    • 6 mins
    • Yield
    • 4 filets
    • Difficulty Level

Sole meuniere is a famous way of preparing fillet of sole in France. It’s one of the basic things in French cooking. I love this recipe. It’s very simple, and so delicious. It’s one of those things that really doesn’t need to be changed in any way. Sometimes the original is best.

So, pretend your French for an evening, or every so often, and make some sole meuniere! Bon appetit!

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2 Ratings

Ingredients

  • 1/2 cup all purpose flour
  • 4 sole fillets
  • kosher salt
  • freshly ground black pepper
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 2 tbsp fresh Italian parsley, chopped
  • juice and zest from 3 lemons

Instructions

  • 1. Place flour in pie dish. Rinse fish and pat dry with paper towels.
  • 2. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
  • 3. Heat large skillet with olive oil over medium-high heat until oil is hot and shimmers. Add 2 tbsp butter make sure both oil and butter coat pan.
  • 4. Add fish and cook until the bottom is golden, about 2-3 minutes.
  • 5. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates and tent with foil.
  • 6. Wipe skillet with paper towels.
  • 7. Place skillet over medium-high heat. Add the rest of the butter and melt. Remove from heat and quickly stir in the parsley, zest and lemon juice.
  • 8. Spoon sauce over fish. Serve!

Instructions

  • 1. Place flour in pie dish. Rinse fish and pat dry with paper towels.
  • 2. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
  • 3. Heat large skillet with olive oil over medium-high heat until oil is hot and shimmers. Add 2 tbsp butter make sure both oil and butter coat pan.
  • 4. Add fish and cook until the bottom is golden, about 2-3 minutes.
  • 5. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates and tent with foil.
  • 6. Wipe skillet with paper towels.
  • 7. Place skillet over medium-high heat. Add the rest of the butter and melt. Remove from heat and quickly stir in the parsley, zest and lemon juice.
  • 8. Spoon sauce over fish. Serve!

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  • 2 people rated this recipe

  • Average Rating

    (4 / 5)


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