Entree: France – Paris & Ile-de-France – Sole Meunière (Pan-fried sole finished with browned butter, lemon and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 sole fillets, approx. 6 oz (170 g) each
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup (60 g) all-purpose flour, seasoned with a pinch of salt
- 2 tbsp (30 ml) olive oil
- 6 tbsp (85 g) unsalted butter, divided
- 1 lemon, juice (about 2–3 tbsp (30–45 ml)) plus wedges for serving
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (15 ml) dry white wine (optional)

Show original ingredient measurements

- 4 sole fillets, approx. 6 oz (170 g) each
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup (60 g) all-purpose flour, seasoned with a pinch of salt
- 2 tbsp (30 ml) olive oil
- 6 tbsp (85 g) unsalted butter, divided
- 1 lemon, juice (about 2–3 tbsp / 30–45 ml) plus wedges for serving
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (15 ml) dry white wine (optional)

Instructions

1. Pat the sole fillets very dry with paper towels. Season both sides lightly with salt and pepper.
2. Spread the seasoned flour on a large plate and dredge each fillet, shaking off excess flour.
3. Heat a large skillet over medium heat and add the olive oil and 2 tbsp (28 g) of the butter. When the butter foams and the fat is hot but not smoking, add two fillets (do not overcrowd).
4. Cook the fillets 2–3 minutes per side, depending on thickness, until a golden crust forms and the flesh flakes easily. Transfer to a warm plate and keep loosely tented; repeat with remaining fillets, adding remaining butter as needed.
5. Reduce heat to low. Add the remaining butter to the pan and cook until it turns a deep golden-brown and gives off a nutty aroma (beurre noisette), about 1–2 minutes. Watch carefully to avoid burning.
6. (Optional) Remove pan from heat briefly, add white wine and lemon juice, stirring to deglaze and combine with the brown butter. Return to very low heat to warm; taste and adjust seasoning.
7. Spoon the brown butter and lemon sauce over the cooked fillets, sprinkle with chopped parsley, and serve immediately with lemon wedges.