Recipes

Sole Meunière

by StudioLink's Diet.
June 24, 2025
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Made by Jack Munn

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Why Sole Meunière Is the Classic French Bistro Dish That Whispers Luxury

The classic French bistro dish that whispers luxury with every bite. Sole Meunière is all about simplicity, technique, and flavor; tender Dover sole is dusted in flour, pan-fried in browned butter, and finished with a squeeze of lemon and a shower of fresh parsley. Serve it with a glass of chilled white wine and a crisp salad or buttery potatoes.

ESTIMATED NUTRITION (PER SERVING)

Calories: 410 Protein: 32g Carbs: 8g Fat: 24g

Ingredients:

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  •   2 whole Dover sole, cleaned and trimmed
  •   0.5 cup plain flour for dredging
  •   Salt and freshly ground black pepper
  •   5 tbsp unsalted butter
  •   2 tbsp fresh parsley, chopped
  •   Juice of 1 lemon
  •   Optional: lemon wedges, for serving
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Prep the fish: Pat the sole dry with paper towels. Season both sides with salt and pepper.
  2. Dredge lightly: Dust the fish with flour on both sides, shaking off the excess.
  3. Heat the pan: In a large skillet, melt 3 tbsp butter over medium-high heat until just starting to brown.
  4. Sear the sole: Carefully add the fish and cook 2–3 minutes per side until golden and flaky. Transfer to a warm plate.
  5. Make the sauce: Add the remaining butter to the pan and let it turn a rich golden brown. Turn off heat, stir in lemon juice and parsley.
  6. Serve: Spoon the hot brown butter sauce over the sole. Garnish with lemon wedges and extra parsley if desired.

Pro Tips

  • Dry the fish thoroughly: Moisture is the enemy of a good sear—pat the sole completely dry before dredging.
  • Shake off excess flour: A thin, even dusting is what gives meunière its delicate golden crust.
  • Watch the butter: Brown butter goes from nutty to burnt quickly—keep the heat moderate and stay close.
  • Use a fish spatula: Sole is delicate—a thin, flexible spatula helps you flip without tearing the fillets.
  • Finish off the heat: Stirring in the lemon juice and parsley with the pan off prevents the sauce from breaking.
  • Serve immediately: This dish is best enjoyed the moment it’s plated, while the butter is still sizzling.

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