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Classic Sole Meunière
This classic French fish dish, swimming in brown butter and lemon, has all the trimmings of a romantic dinner for two—and it only takes 15 minutes to make.
👥 2 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Molly Wizenberg📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
- ●skillet
- ●spatula
- ●pan
📝 Preparation Steps
1
Place ½ cup all-purpose flour in a baking dish. Season four 3–4-oz. sole fillets, patted dry, on both sides with kosher salt and freshly ground pepper. Working one at a time, dredge fillets in flour, shaking off excess, then transfer to a baking sheet.
3–4-oz. sole fillets, patted dry4Kosher salt, freshly ground pepper
2
Heat 2 Tbsp. unsalted butter and 2 Tbsp. vegetable oil in a large skillet over medium-high. Working in batches if needed, cook fish until golden underneath, about ⏱️ 2 minutes. Using a fish spatula, gently turn fish over and cook until golden on other side and just opaque throughout, about ⏱️ 1 minute. Divide fish between 2 warmed plates; tent with foil. Wipe out skillet.
. unsalted butter, divided6 Tbsp. vegetable oil2 Tbsp
3
Cook remaining 4 Tbsp. unsalted butter in same skillet over medium-high, swirling pan occasionally, until butter turns golden and begins to smell nutty, about ⏱️ 2 minutes. Remove from heat and immediately stir in 2 Tbsp. finely chopped parsley and 1 Tbsp. fresh lemon juice (be careful, butter may spatter).
. unsalted butter, divided6 Tbsp. finely chopped parsley2 Tbsp. fresh lemon juice1 Tbsp
4
Spoon sauce over fish. Serve with lemon wedges for squeezing over. Editor’s note: This recipe first appeared on Epicurious in April 2010. Head this way for more fish recipes →
Lemon wedges (for serving)
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