Sole Meunière

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
This simple, classic and delicious dish can be prepared with a variety of fish. Traditionally, thin filets of sole are lightly coated in flour and quickly sautéed. To do this, we melt butter and cook until it's a nutty brown, then finish it with fresh lemon and parsley before spooning it over the fish. Rice pilaf or boiled potatoes would be a perfect side dish.



  1. Season the fish with salt and pepper. Put the flour in a wide shallow dish, then coat the fillets one at a time in the flour, shaking off the excess.
  2. Heat a large nonstick skillet over high heat. Add the vegetable oil; once very hot and shimmering, add the fillets. (You may need to do this in 2 batches.) Cook until golden brown and cooked about two-thirds of the way, 2 to 3 minutes. Carefully flip the fish and cook until just cooked through, about 30 more seconds. Remove the fillets to a serving platter.
  3. Pour off any remaining oil and wipe out the skillet. Return it to medium-high heat, then add the butter and cook until melted, any foaming subsides and the butter is a deep golden brown, 3 to 4 minutes. Remove from the heat and swirl in the lemon juice and a pinch of salt (it may splatter a bit). Once incorporated, add the parsley and immediately spoon the sauce over the fish. Serve with lemon wedges.