Sole Meunière is a classic French dish that showcases the delicate flavor of sole, a flatfish celebrated for its tender, flaky texture. This elegant yet simple preparation involves pan-frying the fish in butter until it’s golden and crisp, then drizzled with brown butter, lemon, and parsley sauce. The result is a light yet rich dish, with the freshness of lemon enhancing the natural sweetness of the fish. Sole Meunière is a testament to the sophistication of French cuisine, offering a gourmet experience that’s both refined and utterly delicious. It’s perfect for a special dinner or any time you want to treat yourself to the sublime flavors of the sea.
AuthorJulia ForesekCategoryFrench, Main Course, Seafood, Seafood & ShellfishDifficultyIntermediatePrepare the Sole:
Season the sole fillets with salt and pepper. Dredge the fillets lightly in flour, shaking off any excess.
Cook the Sole:
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is foaming, add the sole fillets.
Cook for 2-3 minutes per side or until golden brown and the fish flakes easily with a fork. Be gentle when flipping the fillets to prevent them from breaking.
Transfer the cooked fillets to a warm plate.
Make the Sauce:
In the same skillet, add the remaining 2 tablespoons of butter. Cook until the butter turns a light brown color and has a nutty aroma.
Remove the skillet from the heat and stir in the lemon juice and parsley. Season with salt and pepper to taste.
Serve:
Pour the sauce over the sole fillets. Garnish with lemon slices and additional parsley if desired.
Serve immediately, traditionally with steamed potatoes or green vegetables.
Ingredients
Directions
Prepare the Sole:
Season the sole fillets with salt and pepper. Dredge the fillets lightly in flour, shaking off any excess.
Cook the Sole:
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is foaming, add the sole fillets.
Cook for 2-3 minutes per side or until golden brown and the fish flakes easily with a fork. Be gentle when flipping the fillets to prevent them from breaking.
Transfer the cooked fillets to a warm plate.
Make the Sauce:
In the same skillet, add the remaining 2 tablespoons of butter. Cook until the butter turns a light brown color and has a nutty aroma.
Remove the skillet from the heat and stir in the lemon juice and parsley. Season with salt and pepper to taste.
Serve:
Pour the sauce over the sole fillets. Garnish with lemon slices and additional parsley if desired.
Serve immediately, traditionally with steamed potatoes or green vegetables.
Notes
Perfect Wine Pairing:
- Chablis: A crisp, unoaked Chablis complements the delicate flavor of the sole and the buttery, lemony sauce without overpowering it.
- Alternative: A light-bodied white wine, such as a Sauvignon Blanc or a young, fresh Pinot Grigio, can also pair beautifully, offering a refreshing contrast to the dish’s richness.
