This post may contain affiliate links. Please read our disclosure policy.
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!
Substitutions
I topped mine with parsley, but you can easily swap out for your favorite herbs. You can also use your fish of choice!
Sole Meunière
Ingredients
- 4 petrale or dover sole filets, I’m using 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 seasoned salt
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
- Place on a sheet pan and refrigerate 15-20 minutes
- Preheat a stainless steel pan for 2 minutes on high
- Add 2 tbsp 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. 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. Turn heat off, add in tamari and a tiny squeeze of lemon
- Spoon over the fish with parsley
Nutrition information is automatically calculated, so should only be used as an approximation.
