Classic Sole Meunière

Classic Sole Meunière
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Sole Meunière is a classic French dish – in fact, it is said to have been a favorite dish at the court of King Louis IV. Meunière refers to millers, or, in this case, the flour that dredges the fish before it is panfried and served in a lemon butter sauce. Delicious, light, and perfect with new potatoes and light veggies.
Classic Sole Meunière
Print Recipe
Sole Meunière is a classic French dish – in fact, it is said to have been a favorite dish at the court of King Louis IV. Meunière refers to millers, or, in this case, the flour that dredges the fish before it is panfried and served in a lemon butter sauce. Delicious, light, and perfect with new potatoes and light veggies.
Ingredients
Sauce:
Servings:
Instructions
  1. Place the flour in a large bowl and season with salt and pepper.
  2. Rinse the fillets and then dredge them in the flour, coating the whole surface.
  3. Add the 2 tablespoons olive oil to a large heavy skillet.
  4. Add the fish to the skillet, skin side down. Cook for about 2 minutes.
  5. Turn and cook the other side for about 2 minutes. The fish should be golden brown on the outside.
  6. Remove the fish to a plate and season with salt and pepper. Cover and keep warm.
  7. Now add the butter to the pan and melt at a medium-low setting until it begins to brown.
  8. Add lemon juice, zest, and capers. Swirl in the pan to mix.
  9. Now add the parsley and mix gently.
  10. Add the fish back to the pan and spoon the pan sauce over it.
  11. Serve right away.
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