Recipe courtesy of Sara Moulton

Sole Meuniere

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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4 (4-ounce) sole fillets

4 tablespoons all-purpose flour

2 tablespoons fines herbes (equal parts chopped chives, chervil, parsley, and tarragon)

1/2 teaspoon salt plus salt to taste

1/2 teaspoon ground pepper

1/2 stick (1/4 cup) plus 1 tablespoon unsalted butter

1 1/2 teaspoons fresh lemon juice


  1. Combine flour, 1 tablespoon fines herbes, and 1/4 teaspoon salt. Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and cook fish 3 minutes each side, or until just cooked through.
  2. Reduce heat to moderately low. Cut remaining butter into pieces and add to skillet. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, remaining herbs and pepper to taste, swirling skillet to incorporate (butter will foam.) Serve sole filets with butter.

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