Easy Sole Meunière

This classic French dish is elegant, simple, and packed full of flavor
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Sole Meuniere

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Sole filets drizzled with brown butter, parsley, and lemon juice make a chic, delicious dinner.

This recipe is courtesy of Barefoot Contessa.

2
Servings
388
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • fresh sole filets
  • 6  Tablespoons  unsalted butter
  • 1  Teaspoon  grated lemon zest
  • 6  Tablespoons  lemon juice
  • 1  Tablespoon  fresh parsley, minced

Directions

Preheat the oven to 200 degrees F.

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper, in a large, shallow plate. Pat the sole filets dry with paper towels. Sprinkle one side with salt.

Heat 3 tablespoons of the butter in a large sauté pan, set over medium heat, until the butter starts to brown.

Dredge 2 sole filets in the seasoned flour, on both sides. Place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula, and cook for 2 minutes on the other side. While the second side cooks, and ½ teaspoon lemon zest and 3 tablespoons lemon juice to the pan.

Put the fish filets on ovenproof plates, and pour the sauce in the pan over them. Keep the cooked filets warm in the oven while you repeat the process with the remaining 2 filets.

When all the filets are cooked, place them on 2 plates, and sprinkle with parsley, salt, and pepper. Serve immediately.

Nutritional Facts

Total Fat
6g
9%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
73g
56%
Protein
10g
22%
Vitamin A, RAE
33µg
5%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
123µg
100%
Calcium, Ca
76mg
8%
Choline, total
6mg
1%
Fiber, total dietary
3g
12%
Folate, total
164µg
41%
Iron, Fe
5mg
28%
Magnesium, Mg
30mg
9%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
110mg
16%
Selenium, Se
17µg
31%
Sodium, Na
362mg
24%
Thiamin
1mg
91%
Water
59g
2%
Zinc, Zn
1mg
13%

Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.

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