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side view shot of sole meuniere on a plate
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4.7 from 10 votes

Sole Meunière

Sole Meuniere 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 is a Julia Child classic dish that's ready in only 20 minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: French
Keyword: julia child recipe, sole meuniere, sole recipe
Servings: 6
Calories: 267kcal

Ingredients

  • 6 fillets sole (about 1 lb) or other thin fish fillets like flounder
  • ¼ tsp salt or to taste
  • ¼ tsp ground black pepper or to taste
  • ½ cup all-purpose flour
  • 6 tbsp butter unsalted
  • cup capers drained
  • 3 tbsp fresh parsley chopped
  • 1 lemon cut into slices plus extra lemon wedges

Instructions

  • 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.

Video

Notes

  1. I served these  fillets with grilled asparagus, new potatoes would also work or served over rice.
  2. 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.
  3. Capers are not traditionally used in this recipe. If you'd prefer not to use capers, it is okay to omit them.
  4. You can store this recipe in the fridge for about 3 - 4 days if stored properly in an air tight container. Unfortunately this recipe doesn't freeze well but it's so easy that it'll be no hassle to make it day of!
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
  6. Recipe originally shared Jun 2011.

Nutrition

Serving: 1fillet | Calories: 267kcal | Carbohydrates: 10g | Protein: 22g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 972mg | Potassium: 318mg | Fiber: 1g | Vitamin A: 585IU | Vitamin C: 12.5mg | Calcium: 50mg | Iron: 1.2mg