Description
Sole Meunière is a classic French dish featuring delicate sole fillets cooked to golden perfection, then drizzled with a luscious lemon-butter sauce. This recipe is a simple yet elegant way to enjoy the subtle flavors of sole with a bright, citrusy finish.
Ingredients
Scale
Sole Fillets
- 4 sole fillets (about 5–6 oz each)
For Dredging
- 1/2 cup all-purpose flour
- Salt and pepper to taste
For Cooking
- 3 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil
For Serving
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the Sole: Pat the sole fillets dry with paper towels. Season with salt and pepper. Dredge the fillets in flour.
- Cook the Sole: Heat butter and olive oil in a skillet. Cook the fillets until golden and cooked through.
- Make the Lemon-Butter Sauce: Melt remaining butter until lightly browned. Stir in lemon juice and parsley.
- Serve: Spoon the sauce over the fish and serve with lemon wedges.
Notes
- This classic French dish pairs well with sides like steamed green beans, baby potatoes, or a light salad.
- Ensure not to overcook the fish; it should be just opaque and flake easily.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 310
- Sugar: 0 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 90 mg
