Sole Meunière

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.

• Ingredients

  Ingredients:

  0.5x

  1x

  2x

  4x

   

  •   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
  
  

Method

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

Nutrition (Estimate Per Serving)

• Calories: ~410
• Protein: 32g
• Fat: 24g
• Carbs: 8g
• Sugar: 0g

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