Sole Meunière (Butter-Fried Sole with Lemon and Parsley)
Why this recipe works
- Light golden edge: A very thin flour coating helps the sole colour gently in butter without becoming heavy.
- Bright butter sauce: Lemon juice cuts through the richness of the browned butter and keeps the sauce lively.
- Classic meunière method: Pan-frying in foaming butter followed by a quick lemon-parsley pan sauce keeps the fish delicate and the flavours clean.
Get the most out of this recipe
Texture tips
- Keep the coating fine: Shake off excess flour before frying; a dusty coating gives colour and a delicate edge, while too much flour can taste pasty.
- Cook just until opaque: Sole is thin and cooks quickly, so remove it from the pan as soon as it turns opaque and flakes easily.
Common mistakes
- Avoid aggressive heat: Use medium heat so the butter foams and browns gently rather than scorching before the fish is cooked.
- Do not make it too far ahead: The fine texture of sole and the butter sauce are best served straight from the pan.
Authenticity notes
- Meunière style: The term refers to fish lightly dredged in flour, cooked in butter and finished with lemon and parsley.
- Simple accompaniments: Serve with boiled potatoes, steamed greens or a crisp salad so the butter-lemon sauce remains the focus.
Equipment you'll need
Ingredients
Instructions
- Pat the sole dry, then season both sides with the salt and pepper. Put the flour in a shallow bowl and lightly coat the fish, shaking off any excess.
- Heat a large frying pan over medium heat and add 40 g of the butter. When it foams, lay in the fish and cook for 2 to 3 minutes per side, until just opaque and lightly golden at the edges. Transfer to warm plates.
- Wipe out the pan if there are any dark bits, then return it to medium heat and add the remaining 30 g butter. Cook until it smells nutty and turns light golden, then squeeze in the lemon juice and swirl to emulsify. Take off the heat, stir in the parsley, then spoon the sauce over the fish and serve straight away.
Recipe notes
Tips
- Keep the flour coating light: too much flour will make the butter burn and the fish taste heavy.
- If the butter starts to brown too quickly, lower the heat and add a small squeeze of lemon to slow it down.
- For anyone who is pregnant, elderly, or immunocompromised, make sure the fish is cooked until fully opaque and flakes easily.
Substitutions
- Replace Fresh parsley with Fresh chives for a softer, oniony finish.
- Replace Lemon with Lime for a sharper, more aromatic citrus note.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If you have leftovers, cool quickly and refrigerate; reheat gently in a frying pan over low heat with a small knob of butter until piping hot, or eat cold in a salad.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Fish Gluten Milk Wheat
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