Sole Meunière
Updated Oct. 16, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup all-purpose flour
- 64-ounce skinless, boneless sole or other thin fish fillets, patted dry
- Kosher salt, to taste
- Freshly ground white or black pepper, to taste
- 4tablespoons clarified butter
- 4tablespoons unsalted butter, diced, at room temperature
- 3tablespoons minced parsley
- 1lemon, cut into wedges, for serving
Nutritional analysis per serving (6 servings)
295 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 24 grams protein; 368 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
- Step 2
Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
- Step 3
In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
- Step 4
Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.
Private Notes
Comments
If you're worried about "fishy" flavor, soak the fillets in milk for a half hour before dredging with flour. I've been doing flounder or sole meuniere this way for years--it's fool proof unless you get fish that had preservatives added to it. If the fish is semi-translucent when you see it in the store, it may be preservative-laced. It won't crisp up, and the texture after cooking is like that of bread dough. Look for fillets that are a nice opaque white.
A deglaze of the pan after removing fish, and before adding butter, using a good splash of dry white wine is de rigueur.
I am incredibly fussy about fish so if there is anything "fishy" about the smell or taste I turn up my nose. This recipe turned out so fresh and delicious I actually had seconds! I used frozen dover sole fillets from Trader Joes that were not too pricey. To prevent the fillets from curling, I scored the fillets before frying. Also, I used a copper saucepan with aluminum coating to make the brown butter so I could observe the change in color. What a wonderful dish!
I'm a novice cook and found this to be a wonderful meal. We'll do it again.
Fabulous fabulous! I agree with the comment about soaking the fish in milk, and also deglazing with a splash of wine. I also poured the pan sauce through a strainer before spooning overtop (and then ate those buttery bitties secretly)
This is so good, it’s ridiculous. Deceptively simple. I deglazed with white wine and added capers to the butter sauce, but it’s perfect as written as well.
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