Sole Meuniere

Sole Meuniere, photo from my cookbook: 'French Cooking For Beginners 75+ classic recipes to cook like Parisian'

Sole Meuniere is probably the most classic French sole dish of all time and prepared as frequently in French homes as it is in Parisian restaurants. Meunière translates to “in the miller’s wife style” in reference to the flour dusted over the fish. This quick and simple style of cooking fish works with almost any fish, chicken, and even pork.

Sole Meuniere

For the Sole

• 8 sole fillets (3 to 4 ounces each)

• Sea salt and freshly ground black pepper

• 1/2 cup all-purpose flour

• 1/2 cup (1 stick) unsalted butter

For the Sauce

• 3/4 cup (11/2 sticks) unsalted butter

• 1 tablespoon fresh lemon juice

• 2 tablespoons chopped fresh parsley

1. Preheat the oven to 300°F.

2. To make the sole, lightly season the fillets on both sides with salt and pepper to taste. Place the flour on a large dinner plate and dredge the sole in it, shaking off any excess.

3. In a large nonstick skillet over medium-high heat, melt the butter until foamy. Add half of the fillets and cook until golden brown, about 3 minutes. Flip over and cook until golden brown, about 2 minutes. Transfer the cooked fillets to a large plate and keep warm in the oven. Repeat with the remaining sole. Wipe the skillet clean.

for the sauce

1. Melt the butter over medium heat in the same skillet and cook until nut brown, about 2 minutes. Immediately stir in the lemon juice and parsley

2. Arrange 2 sole fillets on each dinner plate. Pour the butter sauce evenly over the sole and serve.

NOTE: The flour forms a crust when it’s cooked in butter. Of course, you can leave it out or use gluten-free flour if you are GF.