Sole Meunière

A classic French dish featuring sole fish, lightly coated in flour and pan-fried in butter, served with a lemon and parsley sauce.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: French

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Fish

4 fillets sole fish skinless

Coating

1/2 cup all-purpose flour for dredging

Cooking Fat

1/2 cup unsalted butter divided

Sauce

2 tablespoons fresh lemon juice
2 tablespoons fresh parsley chopped

Seasoning

to taste salt
to taste black pepper

Method

Prepare the Fish

Pat the sole fillets dry with paper towels and season with salt and pepper.
Dredge each fillet in flour, shaking off the excess.

Cook the Fish

In a skillet, melt 1/4 cup of butter over medium heat.
Add the fillets to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
Remove the fillets from the skillet and keep warm on a plate.

Make the Sauce

In the same skillet, add the remaining butter and allow it to brown slightly.
Remove from heat and stir in lemon juice and chopped parsley.

Serve

Pour the sauce over the warm sole fillets and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 400mgPotassium: 500mgFiber: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Serve with a side of steamed vegetables or a light salad for a complete meal.

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