Sole Meuniere is a classic French dish that is very easy to prepare and extremely tasty. Sole is a delicate, mild fish and this simple brown butter with lemon sauce highlights it’s natural flavor.  I cut back on the butter a little in my recipe but I think it tastes just as good. I recommend serving it with a fresh salad and lightly steamed green beans.  This recipe will make 4 servings.  Enjoy!


Mix 1/2 cup flour with 1 teaspoon salt and 1/2 teaspoon black pepper.

Place flour mixture on a plate.

Using paper towels pat dry 1 pound of fresh sole fillets.

(Depending on the size of the fish a pound will have 4-8 fillets)

Sprinkle with salt.

Wash and dry some fresh parsley.

Chop parsley and set aside.

Juice 2-3 lemons and set aside.

Dredge fillets through the flour mixture.

Flip and dredge the other side.

Melt 2 Tablespoons of butter in a large saute pan over medium heat.

Add 2-3 fillets and cook for 2-3 minutes.

Carefully flip fillets.

Add 2 Tablespoons of fresh lemon juice and cook for 2-3 more minutes.

Place cooked fillets on an ovenproof plate and pour the sauce from the pan over them.

Keep warm in a 200 degree oven while you cook the remaining fish.

Sprinkle with chopped parsley.


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