Classic Sole Meunière

Classic Sole Meunière
Photo by Elinor Carucci


  • 2 tablespoons vegetable oil or canola oil
  • 4 sole fillets
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper
  • Coarse kosher salt
  • 1 Lemon
  • 2 tablespoons fresh Italian parsley
  • + 3 more ingredients
    • ½ cup all-purpose flour
    • ¼ cup unsalted butter
    • 2 tablespoons unsalted butter

Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; ...

View full recipe at Epicurious


Variations on Classic Sole Meunière

  • Classic Sole Meunière
    • 1-1/2 lb. firm, white-fleshed sole fillets (or 4-1/2-lb. whole sole, skinned and gutted)
    • 6 Tbs. melted unsalted butter (not clarified)
    • +4 other ingredients

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