Sole Meunière is a classic French dish usually made with sole fillets dredged through flour and fried in butter then served with a brown butter sauce! Simple and delicious!
This classic dish of fillets of sole Meunière from Julia Child (which just happens to be her birthday today) couldn’t get any simpler and more heavenly. The sole fillets are slightly crispy, dripping with butter and immersed in capers, parsley and lemon. Julia Child’s original recipe doesn’t even call for capers, but I prefer the extra saltiness they add. As you fry the capers in the brown butter sauce they crisp up nicely and blossom adding a big impact to this already delicious fish.
I often say that I wished we ate more fish and when I eat simple fish dishes like this that are just bursting with flavor, I really mean it. I often forget how simple fish is to cook and it really is not to mention healthy and good for you.
This dish is usually made with sole fillets, but sometimes it’s hard to find sole so flounder works just as well or even trout. The fillets are lightly seasoned with salt and pepper then dredged through flour. They are then lightly fried in a little bit of butter just until golden brown. The brown butter is made separately, which is when I added the capers, you can also add some garlic if you prefer. Such a simple but truly amazing dish that I think everyone will love. The fish is crispy, buttery and lemony, simply heavenly.
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Sole Meunière is a classic French dish with sole fillets dredged through flour and fried in butter then served with brown butter sauce! Simple and delicious
- 6 fillets sole (about 1 lb) or other thin fish fillets like flounder
- 1/4 tsp salt or to taste
- 1/4 tsp ground black pepper or to taste
- 1/2 cup all-purpose flour
- 6 tbsp butter unsalted
- 1/3 cup capers drained
- 3 tbsp fresh parsley chopped
- 1 lemon cut into slices plus extra lemon wedges
Season fish with salt and pepper on both sides. Dredge the fillets through flour to coat both sides; shake off any excess flour.
Add 1 tbsp of the butter to a hot skillet and when the butter is very hot but not browning, lay as many fillets as will fit in the skillet and saute a minute or two per side or until golden brown. Transfer the fish to a platter and repeat with remaining fish fillets if needed. If you have a warming drawer keep the fish in the warming drawer until butter sauce is ready, otherwise preheat your oven to 200 F degrees, turn if off then place fish in the oven to keep it warm. Make sure the platter or dinner plates the fish is on are heat-proof.
Wipe the frying pan clean and add the remaining butter. Heat until bubbling, then add the capers and cook until the butter starts to brown.
Garnish the fish fillets with parsley then immediately pour the butter sauce over the fish fillets, the parsley should bubble up nicely.
Garnish with lemon wedges or slices and serve at once.
I served these fillets with grilled asparagus, new potatoes would also work or served over rice.
It's pretty easy to burn your browned butter so make sure to keep an eye on it. The butter will be ready when you start seeing browned specks begin to form at the bottom of the pan. Also smell it, it should have a nutty aroma.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe originally shared Jun 2011.