FrenchDrink

Sole Meuniere

Name: Sole Meuniere
Prep time: 15 min
Total time: 27 min
Yield: 4
Cuisine: French
Ingredients: 4 sole fillets (6 oz each), skin removed; 1 cup whole milk; 1 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon white pepper; 6 tablespoons unsalted butter, divided; 2 tablespoons vegetable oil; 2 lemons, juiced; 3 tablespoons fresh parsley, finely chopped; Lemon wedges for serving

Delicate sole fillets are dredged in flour and pan-fried until golden, then finished with a classic brown butter and lemon sauce that makes every bite sing. The nutty, browned butter and bright citrus elevate the mild, flaky fish into something elegant and deeply satisfying. Perfect for an impressive weeknight dinner that tastes far more complicated than it actually is.

Prep

15 minutes

Total

27 minutes

Serves

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Ingredients

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Instructions

1
Pat sole fillets dry and soak in milk for 10 minutes to remove any fishy taste.
2
Season flour with salt and white pepper in a shallow dish.
3
Remove sole from milk and dredge each fillet in seasoned flour, shaking off excess.
4
Heat 2 tablespoons butter and oil in a large skillet over medium-high heat until butter begins to foam.
5
Carefully place sole fillets in pan and cook for 2-3 minutes until golden brown.
6
Flip fillets gently and cook another 2-3 minutes until second side is golden and fish flakes easily.
7
Transfer sole to warmed serving plates and tent with foil.
8
Add remaining 4 tablespoons butter to the same pan and cook until it turns golden brown and smells nutty, about 2 minutes.
9
Remove from heat and immediately add lemon juice and parsley to the brown butter.
10
Pour the brown butter sauce over the sole fillets and serve immediately with lemon wedges.