Sole Meunière (Lemon Browned Butter Sauce)
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:4 Servings
Ingredients
- 4 (5 ounces) sole fillets
- ½ cup all-purpose flour
- Salt and pepper
- 8 tablespoons butter, divided
- 2 lemons, juiced
- 2 tablespoons chopped flat-leaf parsley
- Lemon wedges for serving
- 4 (141.75g) sole fillets
- 118.29ml all-purpose flour
- Salt and pepper
- 102.24g butter, divided
- 2 lemons, juiced
- 25.56g chopped flat-leaf parsley
- Lemon wedges for serving
We all know everything is better with butter, and sole helps to define that rule. This dish is simple, elegant, and full of rich nutty melted browned butter. You don’t need to be a fancy chef to pull off this impressive meal. "Why is this so good," they ask. The answer, butter.
Preparation
STEP 1
Add flour, salt, and pepper to a dish. Dredge the sole fillets in seasoned flour by coating them well on each side and then shaking off the excess.
STEP 2
Heat a large sauté pan to medium heat. Add 2 tablespoons of butter. Once butter starts to slightly brown add fillets to the pan in batches of two. Cook sole on one side until fish begins to turn opaque and starts to brown, about 2 minutes. Gently flip with metal spatula and continue cooking on the other side until fully cooked, about 2 more minutes. Set aside, keep warm, and repeat with 2 more tablespoons of butter and remaining fillets.
STEP 3
Once all fish is cooked and set aside add remaining butter to the pan. Cook until it turns a nice golden brown. Add lemon juice and swirl to build sauce. Add parsley then pour butter mixture over sole fillets. Serve immediately with lemon wedges.
Options
Capers can also make a delicious addition to this recipe. Add ¼ cup to the butter lemon juice mixture. Cook until warmed.
The butter used for cooking the fish (4 tablespoons) can be substituted with clarified butter or ghee.