How to make the perfect Sole Meunière—this classic French dish features delicate sole fillets sautéed in butter, topped with a rich, golden sauce. Learn the step-by-step method for this elegant, flavorful meal that’s perfect for special occasions or a simple gourmet dinner.
Yields: 2 servings
Prep time: 10 minutes
Cook time: 10-15 minutes
Ingredients:
- 2 (4-6 ounce) sole fillets (skin on or off, your preference)
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh lemon juice
- Lemon wedges, for serving
Equipment:
- Large skillet (preferably non-stick or cast iron)
- Shallow dish or plate
- Spatula
Step-by-Step Instructions with Pictures:
1. Prepare the Fish:
- Pat the sole fillets dry with paper towels. This helps the flour adhere better and ensures a crispier crust.
- Season both sides of the fillets generously with salt and freshly ground black pepper.
- Place the flour in a shallow dish or on a plate. Dredge each sole fillet thoroughly in the flour, ensuring both sides are evenly coated. Shake off any excess flour.
2. Cook the Fish:
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and the vegetable oil. The oil helps prevent the butter from burning too quickly.
- Once the butter is melted and the mixture is shimmering (but not smoking), carefully place the floured sole fillets in the hot skillet. Avoid overcrowding the pan; cook in batches if necessary.
- Cook for 2-3 minutes per side, or until the fish is golden brown and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets.
- Once cooked, carefully transfer the sole fillets to a serving plate and keep warm.
3. Make the Brown Butter Sauce:
- Wipe the skillet clean with a paper towel to remove any burnt flour bits. This will ensure a clean-tasting sauce.
- Place the skillet back over medium heat and add the remaining 2 tablespoons of butter.
- Swirl the pan constantly as the butter melts. It will start to foam, then subside and turn a nutty brown color with brown specks at the bottom of the pan. Be careful not to burn the butter; this process happens quickly.
- Once the butter is nicely browned, remove the skillet from the heat. Stir in the chopped fresh parsley and lemon juice. The sauce will sizzle slightly when the lemon juice is added.
4. Serve:
- Pour the warm brown butter sauce generously over the cooked sole fillets on the serving plates.
- Garnish with fresh lemon wedges and serve immediately.
Tips for Success:
- Freshness is key: Use the freshest sole fillets you can find.
- Don’t overcrowd the pan: Cook the fish in batches if necessary to ensure even browning.
- Watch the butter carefully: Brown butter can turn burnt very quickly, so pay close attention and swirl the pan constantly.
- Serve immediately: Meunière is best enjoyed right away while the fish is hot and the sauce is vibrant.
Enjoy your delicious homemade Sole Meunière! It pairs wonderfully with simple boiled potatoes, green beans, or a fresh salad.
