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–+ servings

Sole Meunière Recipe

Sole meunière is a classic French dish that lightly flours the fillets before pan-searing them in clarified butter. The signature sauce combines browned butter, fresh lemon, and capers for a rich, nutty finish for the delicate fillets. This recipe is one pan and comes together so quickly, making it perfect for weeknight meals and company!
Servings: 4 servings
By: Nadia Aidi
Overhead shot of freshly cooked petrale sole meunière garnished with chives and served with lemon wedges.
Prep 5 minutes
Cook 15 minutes
Refrigerate 15 minutes
Total 35 minutes

Equipment

Ingredients 

  • 4 dover sole filets, or dover sole filets, deboned
  • 1/4 cup flour
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 4 tbsp clarified butter

Meunière Sauce

  • 5-6 tbsp unsalted butter
  • 3 tbsp capers
  • 1 tsp caper brine
  • 1 lemon, zest and 1/2 of of juice
  • 1/2 tsp honey
  • 1 tsp tamari
  • 2 tbsp parsley, chopped
  • chives, to taste, for topping
  • lemon wedges, for serving

Instructions

  • Prep The Fish: Pat the fish dry. Combine the flour and seasoned salt in a bowl. Coat both sides of the filets in the flour mixture, shake off the excess, and place on a sheet pan. Refrigerate for 15 to 20 minutes.
    4 dover sole filets, 1/4 cup flour, 1 tsp kosher salt
  • Sear The Fish: Preheat a stainless steel pan on high heat for 2 minutes. Lower to medium-high and add 2 tablespoons of clarified butter. Once the butter is bubbling, add 2 filets to the pan, shaking each fillets for a second when you place them in the pan. Cook for 2 to 2.5 minutes per side, being very careful when flipping. Remove the fish, wipe the pan clean, and repeat the process with the remaining 2 tablespoons of clarified butter and 2 filets.
    2 tbsp clarified butter, 2 tbsp clarified butter
    • I like to split the fillets into batches. I've found that this is the best way to avoid overcrowding and get the best sear. If your pan is big enough to not overcrowd while cooking all 4, you can do it this way instead.
  • Meunière Sauce: Whip out your pan and add unsalted butter to the pan over medium heat. Brown the butter for about 2 minutes until it develops a nutty aroma. Add capers, caper brine, and lemon zest. Continue browning for 3 to 5 minutes until the butter is golden. Turn off the heat and mix in a small squeeze of the lemon juice and tamari. Adjust the lemon juice to taste.
    5-6 tbsp unsalted butter, 3 tbsp capers, 1 tsp caper brine, 1 lemon, 1 tsp tamari
  • Assemble: Spoon the sauce over the cooked fish and top with the chopped parsley, chives. Serve with lemon wedges on the side.
    2 tbsp parsley

Nutrition

Calories: 293kcal, Carbohydrates: 8g, Protein: 1g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 849mg, Potassium: 35mg, Fiber: 1g, Sugar: 1g, Vitamin A: 648IU, Vitamin C: 5mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info