France Sole Meunière (Fish in Butter Sauce)
This simple meal includes crisp, fried fish bathed in a butter sauce and infused with parsley and lemon. The light sauce is tart and savory but never overwhelms the flavor of the tender and simply prepared fish— only the freshest sole is used for this recipe. Refined and classic, sole meunière is a fish dish associated with the rustic cuisine of rural France. Both the process of dredging the fish in flour and the accompanying butter sauce are considered à la meunière or "in the style of the Miller’s wife."
Recipe Servings: 2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup (60 g) all-purpose flour
- 4 sole fillets, rinsed and dried
- Coarse kosher salt, to taste
- Ground black pepper, to taste
- 2 Tbsp (30 ml) vegetable oil
- 2 Tbsp (30 g) unsalted butter
- ¼ cup (60 g) unsalted butter, cut into 4 pieces
- 2 Tbsp (8 g) chopped fresh Italian parsley
- 1 Tbsp (15 ml) fresh lemon juice
- Lemon wedges, as needed for serving
Directions
- Spread flour out on a plate.
- Season each fillet of fish with salt and black pepper on both sides.
- Dredge each fillet in a thin layer of flour, shaking off any loose flour.
- Heat vegetable oil in a skillet until it begins to bubble.
- Add butter to the pan and swirl it through the oil.
- Add coated fish to the hot oil once the foam from the butter dissolves and fry each fillet until it is golden brown, about 2 minutes on each side.
- Transfer fried fish to a paper towel-lined plate to drain while keeping warm.
- Melt butter in another skillet set over medium heat and cook until golden.
- Remove skillet from heat and stir in the parsley and lemon juice.
- Pour sauce over the fried fish and serve with lemon wedges on the side.
For Fish:
For Sauce:
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