Sole meunière
The French classic: sole dusted in flour, pan-fried in butter and finished with nutty brown butter, lemon and parsley.
- 20 min10 prep · 10 cook
- MediumDifficulty
- 480 kcalper serving
Ingredients
- Whole sole, skinned and trimmed2
- Plain flour50 g
- Butter80 g
- Vegetable oil1 tbsp
- Lemon1
- Chopped parsley2 tbsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Pat the sole dry, season both sides and dust lightly with flour, shaking off the excess.
- 2
Heat the oil with a third of the butter in a large frying pan until foaming.
- 3
Fry the fish for 3–4 minutes per side until golden. Move to warm plates.
- 4
Wipe the pan, add the rest of the butter and cook until it turns hazelnut brown and smells nutty.
- 5
Take off the heat, add the juice of half the lemon and the parsley; it will sizzle.
- 6
Spoon the butter over the sole and serve with lemon wedges and boiled potatoes.
Tips and questions
- Can I use fillets instead of whole sole?
- Yes. Fillets of sole, plaice or flounder cook in about 2 minutes per side, so watch them closely.
- How do I stop the butter from burning?
- Cook the fish in butter mixed with a little oil, then make the brown butter in a clean pan and take it off the heat as soon as it smells nutty.
Enjoy your meal!
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