Dover Sole – My version of some great SOUL food!
Sole meuniere is the ultimate dish for lovers of delicate buttery flavors. This classic French recipe is surprisingly simple but always impresses. It highlights the natural sweetness of fresh sole paired with a rich lemon-butter sauce. Every bite feels like a little luxury.
The beauty of sole meunière lies in its simplicity. A few basic ingredients—fresh sole, flour, butter, lemon, and parsley—create a dish worthy of any fine dining experience. The fish is lightly dredged in flour then pan-fried to golden perfection. Next, the butter browns in the pan, releasing a nutty aroma that transforms the dish. A squeeze of lemon and a sprinkle of parsley bring everything together.
This recipe is quick to prepare. You can have it on the table in under 30 minutes, making it perfect for weeknights and special occasions. Serve it with steamed vegetables or a crisp green salad for a well-rounded meal.
Whether new to cooking fish or an experienced chef, sole meunière is a must-try. Its elegance and flavor will win over anyone at the dinner table. Ready to get started? Let’s dive into the recipe!
Sole
Sole meuniere traditionally uses Dover sole, a flatfish prized for its delicate flavor and firm yet tender texture. Dover sole is commonly found in European waters and is the ideal choice for this dish. However, if you can’t find Dover sole, other mild, thin, white fish fillets, such as flounder or lemon sole, can be substituted. The key is to choose a fish that cooks quickly and holds its shape when pan-fried.
Dover sole offers delicate flavor, fine texture, and incredible versatility. This prized fish thrives in sandy or muddy seabeds in the North Atlantic and the Mediterranean Sea. Its oval shape and both eyes on one side of its head reflect its bottom-dwelling nature.
Key Features:
- Flavor: Dover sole delivers a mild, sweet taste that appeals to those who avoid strong, “fishy” flavors.
- Texture: Its firm but tender flesh turns silky when cooked, making it perfect for delicate dishes like sole meunière.
- Size: Fishmongers usually sell it whole or as fillets, measuring 10–20 inches long.
Why It’s Special:
Cooks love how easily Dover sole’s skin peels off and how simple its bones are to remove. Its firm flesh holds up beautifully during cooking, whether you sauté, poach, or grill it.
Sustainability:
Certain regions, like the Pacific, offer more sustainable sources of Dover sole than Europe. Check labels to support responsibly managed fisheries.
Fun Fact:
Traders named the fish “Dover sole” after the English port of Dover, where it was historically sold.
Sole Meuniere Recipe
Ingredients
- 1 lemon
- 4 fillets of Dover Sole 6 to 7 ounces each
- salt and freshly ground pepper to taste
- flour for dredging
- 5 tablespoons butter unsalted
- 2 tablespoons olive oil
- 4 tablespoons fresh parsley chopped
Instructions
- The prep is easy for this one. Get all your ingredients together and chop the parsley and you are ready to go.
- Cut the lemon into quarters lengthwise. Then slice each quarter wedge crosswise into paper-thin slices. Remove any seeds and set aside.
- Season the fillets with salt and pepper and dredge them thoroughly in flour.The cookbook suggests putting the flour in a paper bag, adding a fish filet and shaking it.Kind of like the Shake N Bake idea for those of you old enough to remember. Shake off any excess flour.
- Heat 4 tablespoons of butter and oil in a large sauté pan (fry pan, skillet) over medium high heat. When the butter stops foaming, add the fillets.
- Cook, turning once, until golden and cooked through. Should take about 5 minutes.
- Lower the heat and swirl in the remaining tablespoon of butter and the lemon slices.
- Sprinkle with parsley and season lightly with salt and pepper.
- Spoon the sauce over the fillets and server immediately.
