Filet de Sole Meunière Recipe – French Special
Filet de Sole Meunière is a timeless French seafood recipe that showcases the delicate flavors of fresh sole. The fillets are lightly floured and pan-fried in butter until golden, then finished with a bright, tangy lemon butter sauce and a sprinkle of fresh parsley. This elegant seafood dish is a staple of coastal French cuisine, perfect for a refined dinner or special occasion where simplicity and quality ingredients shine.
- Prep Time10 min
- Cook Time12 min
- Total Time22 min
Filet de Sole Meunière Ingredients:
- 4 sole fillets (about 150–200g each)
- 1/2 cup all-purpose flour, for dredging
- Salt and black pepper, to taste
- 3 tbsp butter
- 1 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- Lemon wedges, for serving
Filet de Sole Meunière Instructions:
Pat the sole fillets dry and season with salt and pepper.
Lightly dredge each fillet in flour, shaking off excess.
Heat butter and olive oil in a large skillet over medium heat until melted and foaming.
Cook fillets for 2–3 minutes on each side until golden brown and cooked through.
Remove fillets from the skillet and keep warm.
Add a little more butter to the pan, squeeze in lemon juice, and stir to create a simple sauce.
Pour the lemon-butter sauce over the cooked fillets and sprinkle with chopped parsley.
Serve immediately with lemon wedges on the side.
Recipe Notes :
Fish Selection Tips: Choose fresh, thin sole fillets for tender and delicate results.
Quick Cooking Seafood: Sole cooks quickly; avoid overcooking to retain moisture.
Serving Ideas: Serve alongside steamed vegetables, boiled potatoes, or a light green salad.
Sauce Variations: Add a splash of white wine to the lemon-butter sauce for extra depth.
French Culinary Tips: Use high-quality butter and fresh parsley to achieve authentic Meunière flavor.
