Real Recipes From Real Home Cooks ®

sole meunière

Recipe by
Francine Lizotte
Surrey South, BC

Tasty, delicate and the flavors nicely balanced, this quick & easy recipe is amazing!

yield 4 servings
prep time 5 Min
cook time 7 Min
method Pan Fry

Ingredients For sole meunière

  • 4
    skinless, boneless filets of sole
  • 1/2 c
    unbleached all-purpose flour
  • 1 tsp
    ground himalayan sea salt, or to taste
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 4 Tbsp
    clarified butter, divided
  • 2 Tbsp
    freshly squeezed lemon juice, divided
  • 2 Tbsp
    capers, rinsed and drained
  • 1 sprig
    parsley, for garnish
  • 2 lg
    lemon wedges, for garnish

How To Make sole meunière

  • 1
    Pat dry the fish with paper towels and set aside.
  • 2
    In a shallow dish, add flour and season with ground sea salt and freshly ground black pepper. Give a quick stir to combine before placing the filet in the flour mixture, making sure to coat the fish very well on both sides. Shake off any excess flour and set aside.
  • 3
    In a large saucepan over medium-high heat, add 2 tbsp. clarified butter and 1 tbsp. lemon juice; swirl the pan to blend the ingredients. When it gets hot, place the filet and pan fry it until nice and golden, about 2 to 3 minutes. Flip it and fry the other side until golden as well.
  • 4
    When it’s done, remove from the heat and transfer the filet to a serving plate.
  • 5
    Return the saucepan back on the heat and add the remaining 2 tbsp. butter along with 1 tbsp. lemon juice; tilt the pan to combine them. When it gets hot, add the capers and quickly sauté them for only 1 minute.
  • 6
    Remove from the heat, spoon them on the fish and drizzle with the butter from the pan.
  • 7
    Garnish with a sprig of parsley and a couple lemon wedges. Serve with steamed vegetables and rice.
  • 8
    To view this recipe on YouTube, click on this link >>>>