Servings
Font
Back
4.8 from 36 votes

Sole Meunière

Sole Meuniere is a classic French dish usually made with sole fillets dredged through flour and fried in butter then served with a brown butter sauce! Simple and delicious! This is a Julia Child classic dish that's ready in only 20 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Calories: 267 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 6 fillets sole (about 1 lb) or other thin fish fillets like flounder
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon ground black pepper or to taste
  • ½ cup all-purpose flour
  • 6 tablespoon butter unsalted
  • ⅓ cup capers drained
  • 3 tablespoon fresh parsley chopped
  • 1 lemon cut into slices plus extra lemon wedges

Instructions

    Cup of Yum
  1. Season fish with salt and pepper on both sides. Dredge the fillets through flour to coat both sides; shake off any excess flour.
  2. Add 1 tbsp of the butter to a hot skillet and when the butter is very hot but not browning, lay as many fillets as will fit in the skillet and saute a minute or two per side or until golden brown. Transfer the fish to a platter and repeat with remaining fish fillets if needed.  If you have a warming drawer keep the fish in the warming drawer until butter sauce is ready, otherwise preheat your oven to 200 F degrees, turn if off then place fish in the oven to keep it warm. Make sure the platter or dinner plates the fish is on are heat-proof.
  3. Wipe the frying pan clean and add the remaining butter. Heat until bubbling, then add the capers and cook until the butter starts to brown.  
  4. Garnish the fish fillets with parsley then immediately pour the butter sauce over the fish fillets, the parsley should bubble up nicely.
  5. Garnish with lemon wedges or slices and serve at once.

Notes

  • I served these  fillets with grilled asparagus, new potatoes would also work or served over rice.
  • It's pretty easy to burn your browned butter so make sure to keep an eye on it. The butter will be ready when you start seeing browned specks begin to form at the bottom of the pan. Also smell it, it should have a nutty aroma.
  • Capers are not traditionally used in this recipe. If you'd prefer not to use capers, it is okay to omit them.
  • You can store this recipe in the fridge for about 3 - 4 days if stored properly in an air tight container. Unfortunately this recipe doesn't freeze well but it's so easy that it'll be no hassle to make it day of!
  • Recipe originally shared Jun 2011.

Nutrition Information

Serving 1fillet Calories 267kcal (13%) Carbohydrates 10g (3%) Protein 22g (44%) Fat 15g (23%) Saturated Fat 8g (40%) Cholesterol 107mg (36%) Sodium 972mg (41%) Potassium 318mg (9%) Fiber 1g (4%) Vitamin A 585IU (12%) Vitamin C 12.5mg (14%) Calcium 50mg (5%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 267

% Daily Value*

Serving 1fillet
Calories 267kcal 13%
Carbohydrates 10g 3%
Protein 22g 44%
Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 107mg 36%
Sodium 972mg 41%
Potassium 318mg 7%
Fiber 1g 4%
Vitamin A 585IU 12%
Vitamin C 12.5mg 14%
Calcium 50mg 5%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.