Sole Meunière (Pan-Fried Sole) Recipe – French Special
Sole Meunière is a timeless French seafood classic made with delicate sole fillets lightly dredged in flour, pan-fried in butter, and finished with lemon and parsley. Known for its simplicity and refined flavor, this pan-fried sole dish highlights the natural sweetness of the fish with a rich brown butter sauce. Often served in French bistros, Sole Meunière is an elegant yet quick recipe perfect for light dinners, special occasions, or refined home cooking.
- Prep Time10 min
- Cook Time8 min
- Total Time18 min
Sole Meunière (Pan-Fried Sole) Ingredients:
- 400–500 g sole fillets
- Salt and white or black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp capers (optional)
- 2 tbsp fresh parsley, finely chopped
- Lemon wedges for serving
Sole Meunière (Pan-Fried Sole) Instructions:
Pat the sole fillets dry with paper towels.
Season the fish lightly with salt and pepper.
Dredge the fillets in flour, shaking off excess.
Heat butter and olive oil in a wide pan over medium heat.
Add the sole fillets and cook gently until golden on one side.
Flip carefully and cook the other side until just cooked through.
Remove fish from the pan and keep warm.
Add remaining butter to the pan and let it brown lightly.
Stir in lemon juice and capers if using.
Pour the butter sauce over the fish.
Sprinkle with fresh parsley and serve immediately with lemon wedges.
Recipe Notes :
Use fresh sole fillets for the most delicate texture and flavor.
Lightly dredging the fish ensures a golden crust without overpowering the fish.
Cook sole gently over medium heat to avoid breaking the fillets.
Brown the butter carefully to achieve a nutty aroma without burning.
Capers add a pleasant salty contrast but are optional.
