Classic Sole Meunière
Delicate sole fillets pan-fried in butter with a bright lemon and parsley pan sauce.
Recipe Author
Riff Kitchen@riffkitchen
Classic Sole Meunière
Delicate sole fillets pan-fried in butter with a bright lemon and parsley pan sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 7 cook
- 12 min
- servings
- 2
- effort
- Easy
Chef's note
This iconic French technique transforms simple white fish into a restaurant-quality meal in minutes.
Method
7 steps · tap one to tick it off
Tips
Flour the fillets just before cooking. Flour left to sit on damp fish turns pasty and never browns. Dredge each fillet right before it goes into the foaming butter.
Turn the sole with a wide spatula. Sole fillets are thin and flake apart easily. A fish spatula slid fully underneath lets you flip each one in a single move.
Stop the butter at hazelnut brown. Brown butter goes from nutty to burnt in seconds once the foam settles. Add the lemon juice the moment it smells toasty; the cool juice stops the browning.
Swaps
No all-purpose flour? Rice flour or cornstarch, dusted just as thinly. The coating comes out lighter and crisper.
No unsalted butter? Salted butter, and use half the salt on the fish. It browns the same way.
No fresh parsley? Chopped chives or dill, stirred in at the same moment as the lemon juice.
Storage
Fridge: 3 to 4 days in a sealed container. The coating softens and the fillets break easily.
Freezer: 2 to 3 months for best quality. Thin cooked sole comes back soft and flaky, better for fish cakes than for the plate.
Reheat: Covered with foil in a 150°C oven until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
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Chef's note
This iconic French technique transforms simple white fish into a restaurant-quality meal in minutes.
Instructions
Follow the steps to perfection.
Tips
Flour the fillets just before cooking. Flour left to sit on damp fish turns pasty and never browns. Dredge each fillet right before it goes into the foaming butter.
Turn the sole with a wide spatula. Sole fillets are thin and flake apart easily. A fish spatula slid fully underneath lets you flip each one in a single move.
Stop the butter at hazelnut brown. Brown butter goes from nutty to burnt in seconds once the foam settles. Add the lemon juice the moment it smells toasty; the cool juice stops the browning.
Swaps
No all-purpose flour? Rice flour or cornstarch, dusted just as thinly. The coating comes out lighter and crisper.
No unsalted butter? Salted butter, and use half the salt on the fish. It browns the same way.
No fresh parsley? Chopped chives or dill, stirred in at the same moment as the lemon juice.
Storage
Fridge: 3 to 4 days in a sealed container. The coating softens and the fillets break easily.
Freezer: 2 to 3 months for best quality. Thin cooked sole comes back soft and flaky, better for fish cakes than for the plate.
Reheat: Covered with foil in a 150°C oven until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix