🇫🇷 French
Sole Meunière
Delicate sole fillets dredged in flour and finished with brown butter and lemon. Simplicity perfected.
340 cal / serving
6g net carbs
36g protein
18g fat
Prep: 5 min
Cook: 10 min
2 servings
Ingredients
Seafood
- 2 whole Sole or flounder fillets
Dairy & Eggs
- 4 tbsp Butter
Produce
- 2 tbsp Fresh flat-leaf parsley
- 2 whole Lemon
Pantry
- 3 tbsp All-purpose flour
- 1 tbsp Capers
Instructions
1. Pat sole fillets dry. Season with salt and white pepper; dust lightly with flour.
2. Melt 2 tbsp butter in a large skillet over medium-high heat until foaming.
3. Cook sole 2–3 min per side until golden. Remove to warm plates.
4. Wipe pan; add remaining butter and cook over medium until nut-brown (beurre noisette).
5. Off heat, add lemon juice — it will sizzle dramatically.
6. Pour brown butter over fish. Garnish with capers (optional) and fresh parsley.