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Bon Appétit

Classic Sole Meunière

4.1

(45)

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In this classic sole Meunière recipe, lightly fried fish proves simplicity is best.

Ingredients

2 Servings

fish

1

/2 cup all purpose flour

4

sole fillets (each about 3 to 4 ounces)

Coarse kosher salt

Freshly ground black pepper

2

tablespoons vegetable oil or canola oil

2

tablespoons (1/4 stick) unsalted butter

sauce

1

/4 cup (1/2 stick) unsalted butter, cut into 4 pieces

2

tablespoons chopped fresh Italian parsley

1

tablespoon fresh lemon juice

Lemon wedges

Preparation

  1. fish

    Step 1

    Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.

    Step 2

    Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.

  2. sauce

    Step 3

    Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

Nutrition Per Serving

1 serving contains the following: Calories (kcal) 548.2 %Calories from Fat 60.4 Fat (g) 36.9 Saturated Fat (g) 18.6 Cholesterol (mg) 181.4 Carbohydrates (g) 11.9 Dietary Fiber (g) 0.4 Total Sugars (g) 0.7 Net Carbs (g) 11.5 Protein (g) 39.4
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Reviews (45)

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  • I love your take on the French classic Meunièr. The best aspect of the recipe is that you make your sauce in the same pan that you cooked the fish so you capture all the flavors together. I also find it interesting that you use butter in both of the cooking processes, the searing of the fish and the (later) making of the sauce. By doing so you are providing two flavors: the roasted flavor of the searing butter and the creamy flavor of the butter used to build your sauce.

    • chef-brent.com

    • San Francisco

    • 6/27/2021

  • It was delicious

    • Anonymous

    • Washington dc

    • 3/28/2021

  • When you look at flavor to effort ratio, this is off the chart. I made some angel hair pasta to put beneath the fish because I didn't want to lose any of the pan sauce. By the time the pasta was done, the fish was done. Such an easy, delicious, quick meal. I did replace the lemon with a little white wine because I had it. I've added Pacific sole filets to every ImperfectFoods order since!!

    • Jennifer

    • Tualatin, Oregon

    • 1/27/2021

  • So this is bomb, but I’ve got a pro move for you. Replace the lemon with white wine (we used a chard), and then it’s perfect

    • AndyRoams

    • Colorado

    • 7/26/2019

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