Description
Indulge in the classic French dish of Sole Meunière with this easy and elegant recipe. Pan-fried sole fillets in a brown butter sauce with fresh lemon juice and parsley, served with lemon wedges.
Ingredients
Scale
Sole Meunière:
- 4 sole fillets (about 5–6 ounces each)
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- lemon wedges (for serving)
Instructions
- Prepare the Sole: Pat the sole fillets dry and lightly dredge in seasoned flour.
- Cook the Sole: Pan-fry the fillets in butter and oil until golden and cooked through.
- Make the Brown Butter Sauce: In the same skillet, brown butter, then add lemon juice and parsley.
- Serve: Pour the sauce over the fish and serve immediately with lemon wedges.
Notes
- This dish pairs well with steamed vegetables, sautéed spinach, or baby potatoes.
- For a gluten-free option, use a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 fillet
- Calories: 280
- Sugar: 0g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 90mg
