Classic French Sole Meunière

Sole Meunière is a quintessential French dish that showcases the delicate flavors of fresh sole fillets, enveloped in a golden, nutty brown butter sauce with a bright touch of lemon and fresh parsley. This elegant yet simple preparation has been a staple of French cuisine for centuries, celebrated for its balance of richness and acidity. Traditionally served in fine Parisian bistros and home kitchens alike, this dish highlights the beauty of minimal ingredients used with precision. The technique of browning butter, known as 'beurre noisette,' imparts a deep, aromatic complexity that perfectly complements the tender fish. Whether prepared for a sophisticated dinner or a comforting meal, Sole Meunière is a timeless classic that embodies the essence of French culinary artistry.

Ingredients (Makes 4 portions)

½ cup (60g) all-purpose flour, for dredging
1½ pounds (680g) thin boneless, skinless sole or other white-fleshed fish fillets
Kosher salt, to taste
4 tablespoons (60g) clarified butter, plus more if needed
6 tablespoons (90g) unsalted butter, cut into 1-tablespoon pieces
1 lemon, cut into wedges, plus more for serving
1½ tablespoons (8g) flat-leaf parsley leaves and tender stems, finely chopped

Nutrition Information (per 100g)

Calories: 180
Fat: 12
Protein: 16
Carbohydrates: 4
Fiber: 0.5

Directions

Preparing the Fish

1. Spread the flour evenly on a wide, shallow plate. Line a rimmed baking sheet with parchment paper. Season the fish fillets generously with kosher salt. Dredge each fillet in the flour, shaking off any excess, and transfer to the prepared baking sheet.

Cooking the Fish

2. Heat 2 tablespoons (30g) of clarified butter in a large nonstick skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, place the fillets presentation side down and cook until golden brown, about 3 to 4 minutes. Carefully flip each fillet and cook for an additional 30 seconds to 1 minute, until opaque and just cooked through. Transfer to a serving platter and keep warm. Repeat with remaining fillets, using 2 tablespoons of clarified butter per batch.

Making the Brown Butter Sauce

3. Wipe out the skillet and add the unsalted butter. Melt over medium-high heat, swirling the pan occasionally, until the milk solids turn a deep golden brown and emit a nutty aroma, about 1 to 2 minutes.

Finishing and Serving

4. While the butter is browning, squeeze fresh lemon juice over the fish and sprinkle with chopped parsley. Immediately spoon the hot brown butter over the fillets, allowing it to bubble and foam upon contact. Serve immediately with additional lemon wedges on the side.

Cookix's Secrets

Alternative Cooking Method

Instead of pan-frying, bake the fish fillets at 375°F (190°C) for 10 minutes, then drizzle with browned butter before serving.

Alternative Proteins

Try this preparation with trout or tilapia for a different take on the classic dish.

Bold Flavor Enhancements

Add capers to the brown butter sauce for a briny contrast or incorporate finely minced garlic for extra depth.

Cooking Tips

Use fresh sole or another delicate white fish such as flounder or halibut for the best texture and flavor.

Healthier Variation

Use whole wheat flour for dredging and reduce the butter quantity slightly for a lighter version.

Sauce Perfection

Monitor the butter closely while browning to prevent burning. The milk solids should turn a deep hazelnut color but not black.

Seasonal Tweaks

Garnish with fresh chives or tarragon in spring, or add a touch of orange zest in winter for a citrusy twist.

Serving Suggestions

Pair with steamed asparagus, sautéed spinach, or a light green salad for a balanced meal.

Ask Cookix, your sous-chef