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Sole Meunière Recipe

Sole Meuniere, classically French with lots of browned butter and lemon.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree
Cuisine: French
Servings: 2
Author: Angela Roberts


  • 1/4 cup all-purpose flour
  • 1 teaspoon teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 sole fillets (4 ounces each)
  • 4 tablespoons unsalted clarified butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon capers rinsed (optional)

Clarified Butter

  • 6 tablespoons unsalted butter


  • Combine flour, salt, and pepper. Dredge each fish fillet in the flour mixture until well coated.
  • Melt 1 tablespoon of the butter. Brown each filet about 3 minutes on each side, depending on thickness.
  • Transfer the fish to a platter and tent with foil. Add the remaining butter to pan and turn up the heat to medium-high.
  • Brown butter until it turns golden and add lemon juice. Pour the butter over the fish and serve immediately. Sprinkle with parsley.

Clarified Butter

  • Heat butter over very low heat until all the foam rises to top. Skim off foam, strain through mesh strainer or cheesecloth. You will probably end up with about 4 tablespoons.