Sole Meunière
Sole Meunière
Ingredients
- 4 Dover sole, whole, skinned
- 1 teaspoon salt, or as needed
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, thinly sliced
- 2 tablespoons fresh parsley, chopped
For Serving
- 4 lemon wedges
- 4 servings side salad
- 1 bottle crisp white wine
Instructions
- 1
Pat the skinned Dover sole dry with paper towels. Season both sides of each sole with salt.
⏱️ 1 min
- 2
Place the flour in a shallow dish. Dredge each seasoned sole in the flour, ensuring it's fully coated, then gently shake off any excess flour.
⏱️ 2 min
- 3
Heat the olive oil in a large skillet or pan over high heat until shimmering.
⏱️ 1 min
- 4
Carefully place the floured Dover sole into the hot pan. Fry the sole for 2 to 3 minutes per side, or until it forms a lovely golden-brown crust and is cooked through.
⏱️ 5 min
- 5
Once the first side is golden, flip the sole over. Immediately add the unsalted butter, lemon juice, and thinly sliced garlic to the pan. Baste the fish continuously with the butter, lemon, and garlic mixture as it cooks on the second side.
⏱️ 3 min
- 6
Remove the cooked Dover sole from the pan and transfer it to individual serving plates. Set aside.
⏱️ 1 min
- 7
Add the chopped fresh parsley to the pan with the remaining butter, lemon, and garlic mixture. Stir well to combine, allowing the parsley to warm through for about 30 seconds.
⏱️ 1 min
- 8
Drizzle the prepared butter, lemon, garlic, and parsley sauce generously over the cooked fish on each plate.
⏱️ 1 min
- 9
Serve the Sole Meunière immediately with a lemon wedge, a nice side salad, and a crisp white wine.
Kitchen Tools
Nutrition Facts (per serving)
Sole Meunière
- 4 Dover sole, whole, skinned
- 1 teaspoon salt, or as needed
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, thinly sliced
- 2 tablespoons fresh parsley, chopped
For Serving
- 4 lemon wedges
- 4 servings side salad
- 1 bottle crisp white wine
Instructions
- 1
Pat the skinned Dover sole dry with paper towels. Season both sides of each sole with salt.
⏱️ 1 min - 2
Place the flour in a shallow dish. Dredge each seasoned sole in the flour, ensuring it's fully coated, then gently shake off any excess flour.
⏱️ 2 min - 3
Heat the olive oil in a large skillet or pan over high heat until shimmering.
⏱️ 1 min - 4
Carefully place the floured Dover sole into the hot pan. Fry the sole for 2 to 3 minutes per side, or until it forms a lovely golden-brown crust and is cooked through.
⏱️ 5 min - 5
Once the first side is golden, flip the sole over. Immediately add the unsalted butter, lemon juice, and thinly sliced garlic to the pan. Baste the fish continuously with the butter, lemon, and garlic mixture as it cooks on the second side.
⏱️ 3 min - 6
Remove the cooked Dover sole from the pan and transfer it to individual serving plates. Set aside.
⏱️ 1 min - 7
Add the chopped fresh parsley to the pan with the remaining butter, lemon, and garlic mixture. Stir well to combine, allowing the parsley to warm through for about 30 seconds.
⏱️ 1 min - 8
Drizzle the prepared butter, lemon, garlic, and parsley sauce generously over the cooked fish on each plate.
⏱️ 1 min - 9
Serve the Sole Meunière immediately with a lemon wedge, a nice side salad, and a crisp white wine.