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Sole Meunière 💛 ok, soooo…typically from Normandy but I enjoyed this dish quite a bit during my time in Antibes. Delicate, delicious and comforting all at the same time.
I used petrale sole (deboned) for this recipe, and you can find it at Whole Foods!
If you loved this recipe, check out my Scallops Meunière recipe!
Why You’ll Love Sole Meunière
It’s light, lemony, and herby… which is pure perfection! I made this for my sister who isn’t a huge fan of fish, and she was obsessed with it! It’s super easy to make. The brown butter adds a nutty touch and makes this a buttery heaven!
How To Prepare Sole Meunière
🐟 Pat dry the fish well.
🧂 Mix the flour and seasoned salt.
🐠 Coat the filets on both sides with the flour and shake off excess. Then, place on a sheet pan and refrigerate 15-20 minutes.
🥘 Preheat a stainless steel pan for 2 minutes on high.
🧈 Add 2 tbsp of clarified butter and once bubbling, add 2 filets of the fish giving it a lil shake so they don’t stick. Cook for 2-2.5 min on medium high per side. Then, wipe off the pan and repeat with the other 2 filets.
🍋 Add the unsalted butter and brown on medium, after about 2 min once it is starting to smell nuttier add in lemon zest and capers with the juice.
🤎 Continue browning for another 3-5 min until fully golden. Then, turn the heat off, add in tamari and a tiny squeeze of lemon.
🌿 Spoon over the fish with parsley.
Substitutions and Variations
- You can use your fish of choice instead of petrale sole (deboned).
- You can use 1:1 gluten free flour.
- I topped mine with parsley, but you can easily swap out for your favorite herbs.
Chef’s Tip
Don’t skip the flour, because it’s so delicate that it can fall apart. But you can use 1:1 gluten free flour.
You can find it at Whole Foods or you can check your local markets.
Yes of course! You can use dover sole, or any white fish would work as well.
I use Peg’s Seasoned Salt!
Yes absolutely! You can use 1:1 gluten free flour.
Similar Recipes
Chef Nadia’s Tips 🔥
- Let it sit in the fridge for 15 minutes before cooking it, so the flour really sticks.
- Make sure you season the flour.
Sole Meunière
Ingredients
- 4 petrale sole, or dover sole filets, deboned
- 4 tbsp clarified butter
- 4-5 tbsp unsalted butter
- 2 tbsp capers
- 1 tsp caper juice
- 1.5 tsp tamari
- 2 tbsp parsley, chopped
- 1 lemon, zest and to taste for the juice
- 1/2 cup flour
- 1 tsp salt, seasoned
Directions
- Pat dry the fish well.
- Mix the flour and seasoned salt.
- Coat the filets on both sides with the flour and shake off excess. Then, place on a sheet pan and refrigerate 15-20 minutes.
- Preheat a stainless steel pan for 2 minutes on high.
- Add 2 tbsp of clarified butter and once bubbling, add 2 filets of the fish giving it a lil shake so they don’t stick. Cook for 2-2.5 min on medium high per side. Then, wipe off the pan and repeat with the other 2 filets.
- Add the unsalted butter and brown on medium, after about 2 min once it is starting to smell nuttier add in lemon zest and capers with the juice.
- Continue browning for another 3-5 min until fully golden. Then, turn the heat off, add in tamari and a tiny squeeze of lemon.
- Spoon over the fish with parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
