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sole meuniere

(6 ratings)
Recipe by
Lynn Clay
Portland, OR

Sole meuniere is Belgium’s classic fish dish.

(6 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Saute

Ingredients For sole meuniere

  • 4
    filets of sole
  • 1/2 c
  • salt and pepper
  • 3 Tbsp
    olive oil, extra virgin
  • 6 Tbsp
    butter, unsalted
  • juice from 1 lemon
  • 1 tsp
    lemon rind, grated
  • 1 Tbsp
    fresh parsley, minced

How To Make sole meuniere

  • 1
    Heat 3 tablespoons of oil in a large saute pan over medium heat.
  • 2
    Mix flour with salt and pepper and place in shallow pan. Dredge all fish filets.
  • 3
    Lower heat to medium low and fry fish filets for 2 minutes on each side. Season the fish with salt and pepper.
  • 4
    Remove from saute pan. Wipe out saute pan and put in the butter. Heat until butter melts and turns light brown.
  • 5
    Add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
  • 6
    Mix butter and juices together and add fish to pan. Combine and cover fish filets.
  • 7
    Sprinkle with the parsley and serve immediately.

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