Sole Meunière
Year: 2016
Project: Sole Meunière

Sole Meunière

Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.



  • 6 (4–6-oz.) boneless, skinless filets sole
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄2 cup flour
  • 10 tbsp. unsalted butter
  • 3 tbsp. finely chopped parsley
  • 1⁄2 lemon, thinly sliced crosswise


  1. Season filets on both sides with salt and pepper. Place flour on a plate and set aside. Heat 4 tbsp. butter in a 12″ skillet over medium-high heat. Working in batches, dust filets in flour, shaking off excess, and then place in skillet; cook, turning once, until browned on both sides and just cooked through, about 6 minutes. Transfer filets to warm serving platter or individual plates; sprinkle with parsley.
  2. Wipe skillet clean and return to heat with remaining butter; cook, swirling pan, until butter begins to brown. Add lemon slices, cook until heated through, and then pour evenly over filets. Serve immediately with lemon slices.