French · France
The Paris fish-restaurant classic — delicate sole finished in nutty brown butter, lemon, and parsley.
Prep
15 min
Cook
12 min
Servings
2
Difficulty
Medium
Sole meunière is the definition of French seafood restraint: excellent flatfish, a light flour coat, and butter cooked just to noisette. It is still one of the clearest orders in classic Paris fish rooms.
Use true Dover sole when you can. After you cook it at home, compare the real restaurant version in our Paris and France directory listings.
Pat the sole very dry. Season lightly with salt and white pepper. Dredge in flour and shake off every excess — a thin coat only.
Heat oil and 20 g butter in a wide pan over medium-high. Cook the sole 3–5 minutes per side until golden and just cooked through. Transfer to warm plates.
Wipe the pan if scorched. Add remaining butter and cook until it smells nutty and turns hazelnut brown. Off the heat, add lemon juice and parsley.
Spoon the foaming butter over the fish. Serve immediately with lemon wedges and boiled potatoes or green beans.
Dine out
Want the restaurant version in Paris? See seafood restaurants in Paris · France