Description
Sole Meunière is a classic French dish featuring sole fillets cooked in a brown butter sauce with lemon and parsley.
Ingredients
Scale
- 1 pound sole fillets
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Rinse the sole fillets under cold water and pat them dry with paper towels. This helps the flour adhere better.
- In a shallow dish, combine the flour, salt, and black pepper. Dredge each fillet in the flour mixture, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is foamy, add the sole fillets in a single layer. Cook for about 2-3 minutes on each side until golden brown and cooked through. You may need to do this in batches if your skillet is small.
- Remove the cooked fillets from the skillet and place them on a serving platter. Keep warm.
- In the same skillet, add the remaining 2 tablespoons of butter and let it melt. Cook for about 1-2 minutes until the butter turns a light golden brown. Remove from heat and stir in the lemon juice and chopped parsley.
- Pour the brown butter sauce over the sole fillets and serve immediately with lemon wedges on the side.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Add capers to the brown butter sauce for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 fillet
- Calories: 280
- Sugar: 0g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 70mg