Classic Sole Meunière Recipe | Easy and Delicious
Sole Meunière is a classic French dish where sole fillets are cooked and served in a rich, buttery sauce. Not only is it incredibly delicious, but it also has the benefit of being super fast and easy to prepare. You can replace the sole, which can be tough to find, with cod, whiting, or any other white flaky fish. This recipe, perfected by Brian Genest, is a must-try for any seafood lover.
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The Best Sole Meunière Recipes
Whether you’re a seasoned chef or a home cook looking to impress, this Sole Meunière recipe will become a staple in your culinary repertoire. The combination of tender fish, zesty lemon, and rich butter makes for an unforgettable meal.
Notes on Ingredients
For this recipe, you will need:
- Sole Fillets: These should be fresh and of good quality. If sole is unavailable, cod or whiting can be great substitutes.
- All-Purpose Flour: This is used to coat the fish, giving it a light, crispy texture.
- Butter: Provides the rich, creamy base for the sauce.
- Lemon Juice and Zest: Adds a fresh, tangy flavor that complements the butter and fish.
- Parsley: For garnish and a slight herbal note.
- Seasonings: Salt and black pepper to taste.
How to Make Sole Meunière
- Prepare the Flour Mixture: Combine 1 cup of all-purpose flour, 1 ½ teaspoons of salt, and 1 teaspoon of ground black pepper in a shallow bowl. Whisk together.
- Dredge the Fish: Pat the sole fillets dry with paper towels and dredge them in the flour mixture, shaking off any excess.
- Cook the Fish: Melt ½ cup of butter in a large skillet over medium heat. Add the fillets to the hot butter and cook for 1 minute. Add 2 tablespoons of freshly squeezed lemon juice and 1 teaspoon of lemon zest. Continue cooking until well browned on the first side, about 2 to 3 more minutes.
- Flip the Fillets: Carefully turn the fillets using 2 spatulas and cook until the fish flakes easily with a fork, 1 to 2 minutes longer, tossing the lemon butter mixture over the fish as it cooks.
- Finish the Sauce: Remove the fish from the pan and stir 3 tablespoons of chopped parsley into the butter sauce. Season with the remaining salt to taste. Stir and whisk together, then ladle the butter sauce over the fish fillets.
- Serve: Serve immediately with lemon wedges.
How to Serve Sole Meunière
Sole Meunière is best served immediately after cooking. Plate the fillets carefully, spoon the buttery lemon sauce over the top, and garnish with fresh lemon wedges and parsley. This dish pairs wonderfully with simple sides like steamed vegetables, roasted potatoes, or a light salad.
How to Store Sole Meunière
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat, adding a bit more butter if necessary to prevent the fish from drying out.
FAQs About Sole Meunière
Can I use a different type of fish?
Yes, cod, whiting, or any white flaky fish are great substitutes for sole.
How do I prevent the fish from falling apart when flipping?
Use two spatulas for better control and ensure the fillets are well-dredged in flour.
Can I make Sole Meunière ahead of time?
It’s best enjoyed fresh, but you can prepare the flour mixture and chop the parsley ahead of time.
The Best Sole Meunière Recipes
Ingredients
- 6 sole fillets
- 1 cup all purpose flour
- 1 tablespoon salt divided, or to taste
- 1 teaspoon ground black pepper
- 1/2 cup butter
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons chopped parsley
- 1 lemon cut into wedges (optional)
Instructions
- Combine flour, 1 ½ teaspoons salt, and pepper in shallow bowl and whisk together.
- Pat sole filets dry with paper flowers and dredge in flour mixture, shaking off excess
- Melt butter in a large skillet over medium heat. Add filets to the hot butter and cook for 1 minute. Add lemon juice and lemon zest and cook until well browned on first side, 2 to 3 more minutes. Carefully turn fillets using 2 spatulas and cook until fish flakes easily with a fork, 1 to 2 minutes longer, tossing lemon butter mixture over the fish as it cooks.
- Remove fish from pan and stir parsley into butter sauce. Season with remaining salt to taste. Stir and whisk together, then ladle butter sauce over fish fillets. Serve immediately with lemon wedges.
