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Sole Meuniere Recipe

Prep Time20 minutes
Cook Time5 minutes
Total Time23 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings



  • 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.