Sole fillets à la meunière are a very simple dish to prepare and ideal for an everyday lunch or dinner. A recipe prepared very quickly, recalling the ingredients of the classic sole meunière.
The original French recipe involves dusting the sole with flour and browning it in butter. It’s then served with hot melted butter, lemon juice, and parsley. A cooking technique that can also be used with other types of fish.
Today, I am sharing my version, made with sole fillets. However, you can also use cod, sea bream fillets, or other types of fish you like. It’s an easy and quick recipe with a few simple steps. I often make it, and it always pleases everyone, saving my dinner. Tasty and fragrant, the recipe of sole fillets à la meunière will be ready in a click!
If you are interested in other fish main course recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: French
- Seasonality: All Seasons
- Energy 249.22 (Kcal)
- Carbohydrates 10.14 (g) of which sugars 0.65 (g)
- Proteins 11.03 (g)
- Fat 18.24 (g) of which saturated 11.18 (g)of which unsaturated 6.57 (g)
- Fibers 0.54 (g)
- Sodium 838.61 (mg)
Indicative values for a portion of 253 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.6 oz sole (fillets)
- 5.6 tbsp butter
- 1 lemon (juice)
- all-purpose flour (as needed)
- salt (as needed)
- pepper (as needed)
- chopped parsley (as needed)
Tools
- Pan
- Lemon Squeezer
Steps
First, wash the fish very well and pat it dry with paper towels. Then place a bit of flour on a plate and coat the fillets on both sides, making sure to shake off the excess flour. Melt the butter in the pan over medium-high heat.
As soon as the butter is melted, place the fish in the pan and cook for 4 or 5 minutes on each side, basting with the cooking juices, and carefully flipping it. Once the fillets are cooked, transfer them to a plate, leaving the cooking juices in the pan.
Then add the lemon juice to the pan with the cooking juices. Adjust for salt and pepper and emulsify to create a sauce.
Transfer the fillets to a serving dish, drizzling them with the sauce and some chopped parsley, and serve.
Storage and Tips for Sole Fillets à la Meunière
Sole fillets à la meunière should be enjoyed immediately after cooking.
FAQ Questions and Answers for Sole Fillets à la Meunière
What can I substitute for sole?
In substitution for sole, you can use flounder, bass, sea bream, or cod.
