Sole Meunière

🧂 Ingredients

• 2 Dover sole fillets(About 150-200g each. If using whole fish, ask your fishmonger to skin and fillet them, or do it yourself.)
• 100 g Unsalted butter(Divided; use high-quality butter for best flavor.)
• 50 g All-purpose flour(For dredging. You may not use it all.)
• 2 tbsp Fresh lemon juice(Freshly squeezed is essential.)
• 3 tbsp Fresh flat-leaf parsley(Finely chopped.)
• to taste Salt
• to taste Black pepper(Freshly ground is best.)

👨‍🍳 Instructions

1. 1

   Prepare the sole: Pat the sole fillets completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Place the flour on a shallow plate or in a wide bowl. Lightly dredge each sole fillet in the flour, ensuring it's evenly coated. Gently shake off any excess flour.

   ⏱️ 5 minutes
2. 2

   Cook the sole: Heat 2 tablespoons (30g) of the butter in a large non-stick skillet over medium-high heat (around 190°C / 375°F). Once the butter is melted and shimmering, carefully place the floured sole fillets in the skillet. Cook for 3-4 minutes per side, undisturbed, until the fish is golden brown and cooked through. The flesh should flake easily with a fork. Remove the cooked sole from the skillet and set aside on a warm plate.

   ⏱️ 8 minutes
3. 3

   Make the brown butter sauce (beurre noisette): Reduce the heat to medium (around 175°C / 350°F). Add the remaining 6 tablespoons (70g) of butter to the same skillet. Swirl the pan occasionally as the butter melts. Continue to cook, watching closely, until the butter turns a rich golden-brown color and smells nutty. This usually takes 3-5 minutes. Be careful not to burn it; if it starts to smoke, remove it from the heat immediately.

   ⏱️ 5 minutes
4. 4

   Finish the sauce and serve: Remove the skillet from the heat. Stir in the fresh lemon juice and chopped parsley. The sauce will sizzle and foam slightly. Taste and adjust seasoning with salt and pepper if needed. Immediately spoon the brown butter sauce over the cooked sole fillets. Serve at once.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Ensure the fish is very dry before dredging for a better crust.
• ✓Do not overcrowd the pan; cook in batches if necessary.
• ✓Watch the brown butter carefully; it can go from perfectly nutty to burnt very quickly.
• ✓Using a non-stick skillet makes cooking and sauce-making easier.

🔄 Variations

• Add 1 tablespoon of capers to the brown butter sauce along with the lemon juice and parsley.
• Toast 2-3 tablespoons of slivered almonds in a separate dry pan until golden, then add them to the sauce.
• A splash of dry white wine can be added to the sauce before the lemon juice for extra depth.

🥗 Nutrition

Per serving