Sole Meunière

Name: Sole Meunière
Total time: 16 min
Yield: 4 servings
Cuisine: french
Ingredients: 120 g Plain flour; 1 tsp Fine salt; 0.5 tsp Ground black pepper; 600 g Dover sole fillets, 4 fillets, about 150 g each; 1 tsp Fine salt; 0.5 tsp Ground black pepper; 20 g Flat-leaf parsley; 2 piece Lemon; 60 g Unsalted butter; 60 g Unsalted butter; 60 g Unsalted butter

16 min · 15 min active · makes ~1.1 kg · Medium

Dover sole fillets pan-fried in browned butter with parsley and lemon juice. Classic French preparation serving four.

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Sole Meunière

Dover sole fillets pan-fried in browned butter with parsley and lemon juice. Classic French preparation serving four.

See more →

TOTAL TIME

16 min

ACTIVE TIME

15 min

QUANTITY

~1.1 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/7

Tools0/15

Ingredients

0/7 gathered · 4 servings

120g

2tsp

1tsp

4 fillets, about 150 g each600g

20g

2piece

180g

#	Quantity	Notes	State
1	120g	—	—
2	2tsp	—	—
3	1tsp	—	—
4	600g	4 fillets, about 150 g each	—
5	20g	—	—
6	2piece	—	—
7	180g	—	—

Tools

17 items

Serveware

1 item

Procedure

28 steps

1 of 28

Set the oven to its lowest warm setting so you can keep the first two fillets warm while the other two cook.

60°C

⏱ 5 min

2 of 28

Tip the flour into a shallow dish and spread it out evenly.

Plain flour · 120 g

⏱ 8s

ResultPlain flour

3 of 28

Add half the salt to the flour in the dish.

Fine salt · 1 tsp

⏱ 5s

ResultPlain flour and fine salt

4 of 28

Add half the pepper to the flour and stir briefly to combine.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultPlain flour and fine salt and ground black pepper

5 of 28

Stir the flour, salt and pepper together with a fork until evenly mixed.

⏱ 10s

ResultSeasoned flourused in step 16

6 of 28

Lay the sole fillets out on the plate in a single layer.

Dover sole fillets · 600 g

⏱ 10s

ResultDover sole fillets

7 of 28

Season both sides of each fillet with the remaining salt.

Fine salt · 1 tsp

⏱ 10s

ResultDover sole fillets and fine salt

8 of 28

Season both sides of each fillet with the remaining pepper.

Ground black pepper · 0.5 tsp

⏱ 10s

ResultDover sole fillets and fine salt and ground black pepperused in step 15

9 of 28

Strip the parsley leaves from their stalks and chop them finely until you have a bright green pile.

Flat-leaf parsley · 20 g

⏱ 40s

ResultFinely chopped flat-leaf parsley

10 of 28

Scrape the chopped parsley into the small bowl and set aside.

Finely chopped flat-leaf parsley · step 9

⏱ 5s

ResultFinely chopped flat-leaf parsleyused in step 29

11 of 28

Cut each lemon in half across its equator.

Lemon · 2 piece

⏱ 15s

ResultHalved lemon

12 of 28

Squeeze the cut lemon halves over the citrus juicer, catching the juice in the bowl and discarding any pips.

Halved lemon · step 11

⏱ 30s

ResultSqueezed lemon juiceused in step 27

13 of 28

Add the first portion of butter to the large frying pan.

Unsalted butter · 60 g

⏱ 8s

ResultUnsalted butter

14 of 28

Set the pan over a medium-high heat and let the butter melt and foam, swirling the pan gently, until the foam begins to subside and the butter smells nutty.

⏱ 1 min

ResultHeated Unsalted Butter

15 of 28

Working one at a time, press each fillet lightly into the seasoned flour, turn it to coat the other side, then shake off any excess, setting two aside in the second dish for the second batch.

Dover sole fillets and fine salt and ground black pepper · step 8

⏱ 30s

ResultFlour-coated sole filletsused in step 21

16 of 28

Lay two flour-coated fillets gently away from you into the foaming butter and fry without moving them for about 2 minutes, until the underside is golden and the edges look set.

Seasoned flour · step 5

⏱ 2 min

ResultHalf-cooked sole fillets

17 of 28

Slide a spatula carefully under each fillet and flip it in one smooth movement, then fry for a further 1 to 1½ minutes until the fish is just cooked through and golden on both sides.

⏱ 1 min 30s

ResultPan-fried sole fillets

18 of 28

Using oven gloves, transfer the pan of cooked fillets to the oven to keep warm while you cook the remaining two fillets.

⏱ 5s

ResultPan-fried sole fillets

19 of 28

Add a fresh portion of butter to a second large frying pan.

Unsalted butter · 60 g

⏱ 8s

ResultPan-fried sole fillets and unsalted butter

20 of 28

Heat the butter over medium-high until foaming and the foam begins to subside.

⏱ 1 min

ResultFoaming butter

21 of 28

Lay the remaining two flour-coated fillets into the foaming butter and fry for about 2 minutes without moving them until golden underneath.

Flour-coated sole fillets · step 15

⏱ 2 min

ResultHalf-cooked second-batch sole fillets

22 of 28

Flip each fillet carefully with the spatula and fry for a further 1 to 1½ minutes until cooked through and golden on both sides.

⏱ 1 min 30s

ResultPan-fried second-batch sole fillets

23 of 28

Using oven gloves, remove the first pan from the oven.

⏱ 5s

ResultPan-fried second-batch sole fillets

24 of 28

Slide one fillet onto each of the 4 warmed dinner plates.

Pan-fried second-batch sole fillets · step 23

⏱ 20s

ResultPan-fried second-batch sole fillets

25 of 28

Add the remaining butter to the small saucepan.

Unsalted butter · 60 g

⏱ 8s

ResultUnsalted butter

26 of 28

Melt the butter over a medium heat, swirling the pan constantly, until it turns a deep golden-brown and smells of hazelnuts — watch it closely as it colours fast.

⏱ 1 min 30s

ResultBeurre noisette

27 of 28

Pour the lemon juice into the browned butter — it will spit — and swirl the pan to combine.

Squeezed lemon juice · step 12

⏱ 10s

ResultLemon beurre noisette

28 of 28

Spoon the lemon beurre noisette evenly over the fish on each plate.

Lemon beurre noisette · step 27

⏱ 20s

ResultSole fillets with lemon butter

Total Time16 min

#	Product	Tool	Action
1	—	60°C	Set the oven to its lowest warm setting so you can keep the first two fillets warm while the other two cook.⏱ 5 min
2	120 g		Tip the flour into a shallow dish and spread it out evenly.⏱ 8sResultPlain flour
3	1 tsp		Add half the salt to the flour in the dish.⏱ 5sResultPlain flour and fine salt
4	0.5 tsp		Add half the pepper to the flour and stir briefly to combine.⏱ 5sResultPlain flour and fine salt and ground black pepper
5	—		Stir the flour, salt and pepper together with a fork until evenly mixed.⏱ 10sResultSeasoned flourused in step 16
6	600 g		Lay the sole fillets out on the plate in a single layer.⏱ 10sResultDover sole fillets
7	1 tsp		Season both sides of each fillet with the remaining salt.⏱ 10sResultDover sole fillets and fine salt
8	0.5 tsp		Season both sides of each fillet with the remaining pepper.⏱ 10sResultDover sole fillets and fine salt and ground black pepperused in step 15
9	20 g		Strip the parsley leaves from their stalks and chop them finely until you have a bright green pile.⏱ 40sResultFinely chopped flat-leaf parsley
10	Finely chopped flat-leaf parsleystep 9		Scrape the chopped parsley into the small bowl and set aside.⏱ 5sResultFinely chopped flat-leaf parsleyused in step 29
11	2 piece		Cut each lemon in half across its equator.⏱ 15sResultHalved lemon
12	Halved lemonstep 11		Squeeze the cut lemon halves over the citrus juicer, catching the juice in the bowl and discarding any pips.⏱ 30sResultSqueezed lemon juiceused in step 27
13	60 g		Add the first portion of butter to the large frying pan.⏱ 8sResultUnsalted butter
14	—		Set the pan over a medium-high heat and let the butter melt and foam, swirling the pan gently, until the foam begins to subside and the butter smells nutty.⏱ 1 minResultHeated Unsalted Butter
15	Dover sole fillets and fine salt and ground black pepperstep 8		Working one at a time, press each fillet lightly into the seasoned flour, turn it to coat the other side, then shake off any excess, setting two aside in the second dish for the second batch.⏱ 30sResultFlour-coated sole filletsused in step 21
16	Seasoned flourstep 5		Lay two flour-coated fillets gently away from you into the foaming butter and fry without moving them for about 2 minutes, until the underside is golden and the edges look set.⏱ 2 minResultHalf-cooked sole fillets
17	—		Slide a spatula carefully under each fillet and flip it in one smooth movement, then fry for a further 1 to 1½ minutes until the fish is just cooked through and golden on both sides.⏱ 1 min 30sResultPan-fried sole fillets
18	—		Using oven gloves, transfer the pan of cooked fillets to the oven to keep warm while you cook the remaining two fillets.⏱ 5sResultPan-fried sole fillets
19	60 g		Add a fresh portion of butter to a second large frying pan.⏱ 8sResultPan-fried sole fillets and unsalted butter
20	—		Heat the butter over medium-high until foaming and the foam begins to subside.⏱ 1 minResultFoaming butter
21	Flour-coated sole filletsstep 15		Lay the remaining two flour-coated fillets into the foaming butter and fry for about 2 minutes without moving them until golden underneath.⏱ 2 minResultHalf-cooked second-batch sole fillets
22	—		Flip each fillet carefully with the spatula and fry for a further 1 to 1½ minutes until cooked through and golden on both sides.⏱ 1 min 30sResultPan-fried second-batch sole fillets
23	—		Using oven gloves, remove the first pan from the oven.⏱ 5sResultPan-fried second-batch sole fillets
24	Pan-fried second-batch sole filletsstep 23		Slide one fillet onto each of the 4 warmed dinner plates.⏱ 20sResultPan-fried second-batch sole fillets
25	60 g		Add the remaining butter to the small saucepan.⏱ 8sResultUnsalted butter
26	—		Melt the butter over a medium heat, swirling the pan constantly, until it turns a deep golden-brown and smells of hazelnuts — watch it closely as it colours fast.⏱ 1 min 30sResultBeurre noisette
27	Squeezed lemon juicestep 12		Pour the lemon juice into the browned butter — it will spit — and swirl the pan to combine.⏱ 10sResultLemon beurre noisette
28	Lemon beurre noisettestep 27		Spoon the lemon beurre noisette evenly over the fish on each plate.⏱ 20sResultSole fillets with lemon butter
Total Time			16 min

Serving

Scatter the finely chopped parsley generously over each plate and serve immediately.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	580kcal
	33g
	38g
	24g
	27g
	1g
	2g
	1,306mg

Ingredients0/7

Tools0/15

Recipe

Sole Meunière

Dover sole fillets pan-fried in browned butter with parsley and lemon juice. Classic French preparation serving four.

What you’ll doYou will season and flour sole fillets, then fry them in two batches in foaming butter until golden and cooked through, holding the first batch warm in the oven. While they rest, you will brown a separate portion of butter until it smells of hazelnuts, combine it with fresh lemon juice, and pour this beurre noisette over the fish with a scatter of chopped parsley.

Serves4

Total16 min

LevelMedium

Ingredients

Plain flour120 g
Fine salt2 tsp
Ground black pepper1 tsp
Dover sole fillets, 4 fillets, about 150 g each600 g
Flat-leaf parsley20 g
Lemon2 piece
Unsalted butter180 g

Tools

SpoonTongsLeaf parsley bowl (small bowl)Lemon juice bowl (small bowl)OvenLarge frying panSmall saucepanChef's knifeSpatulaCitrus juicerDinner plateFlour dish (shallow dish)Sole fillets dish (shallow dish)Large flat plateForkOven gloveChopping board

Method

Set the oven to its lowest warm setting so you can keep the first two fillets warm while the other two cook.

60°C5 minOven

Tip the flour into a shallow dish and spread it out evenly.

8sFlour dish (shallow dish)Plain flour · 120 g

Add half the salt to the flour in the dish.

5sFlour dish (shallow dish)Fine salt · 1 tsp

Add half the pepper to the flour and stir briefly to combine.

5sFlour dish (shallow dish)Ground black pepper · 0.5 tsp

Stir the flour, salt and pepper together with a fork until evenly mixed.

Result · Seasoned flour · used in step 16

10sFlour dish (shallow dish), Fork

Lay the sole fillets out on the plate in a single layer.

10sLarge flat plateDover sole fillets · 600 g

Season both sides of each fillet with the remaining salt.

10sLarge flat plateFine salt · 1 tsp

Season both sides of each fillet with the remaining pepper.

Result · Dover sole fillets and fine salt and ground black pepper · used in step 15

10sLarge flat plateGround black pepper · 0.5 tsp

Strip the parsley leaves from their stalks and chop them finely until you have a bright green pile.

40sChopping board, Chefs knifeFlat-leaf parsley · 20 g

Scrape the chopped parsley into the small bowl and set aside.

Result · Finely chopped flat-leaf parsley · used in step 29

5sLeaf parsley bowl (small bowl)Finely chopped flat-leaf parsley · step 9

Cut each lemon in half across its equator.

15sChopping board, Chefs knifeLemon · 2 piece

Squeeze the cut lemon halves over the citrus juicer, catching the juice in the bowl and discarding any pips.

Result · Squeezed lemon juice · used in step 27

30sLemon juice bowl (small bowl), Citrus juicerHalved lemon · step 11

Add the first portion of butter to the large frying pan.

8sLarge frying panUnsalted butter · 60 g

Set the pan over a medium-high heat and let the butter melt and foam, swirling the pan gently, until the foam begins to subside and the butter smells nutty.

1 minLarge frying pan

Working one at a time, press each fillet lightly into the seasoned flour, turn it to coat the other side, then shake off any excess, setting two aside in the second dish for the second batch.

Result · Flour-coated sole fillets · used in step 21

30sSole fillets dish (shallow dish)Dover sole fillets and fine salt and ground black pepper · step 8

Lay two flour-coated fillets gently away from you into the foaming butter and fry without moving them for about 2 minutes, until the underside is golden and the edges look set.

2 minLarge frying pan, TongsSeasoned flour · step 5

Slide a spatula carefully under each fillet and flip it in one smooth movement, then fry for a further 1 to 1½ minutes until the fish is just cooked through and golden on both sides.

1 min 30sLarge frying pan, Spatula

Using oven gloves, transfer the pan of cooked fillets to the oven to keep warm while you cook the remaining two fillets.

5sLarge frying pan, Oven, Oven glove

Add a fresh portion of butter to a second large frying pan.

8sLarge frying panUnsalted butter · 60 g

Heat the butter over medium-high until foaming and the foam begins to subside.

1 minLarge frying pan

Lay the remaining two flour-coated fillets into the foaming butter and fry for about 2 minutes without moving them until golden underneath.

2 minLarge frying pan, TongsFlour-coated sole fillets · step 15

Flip each fillet carefully with the spatula and fry for a further 1 to 1½ minutes until cooked through and golden on both sides.

1 min 30sLarge frying pan, Spatula

Using oven gloves, remove the first pan from the oven.

5sLarge frying pan, Oven, Oven glove

Slide one fillet onto each of the 4 warmed dinner plates.

20sDinner plate, SpatulaPan-fried second-batch sole fillets · step 23

Add the remaining butter to the small saucepan.

8sSmall saucepanUnsalted butter · 60 g

Melt the butter over a medium heat, swirling the pan constantly, until it turns a deep golden-brown and smells of hazelnuts — watch it closely as it colours fast.

1 min 30sSmall saucepan

Pour the lemon juice into the browned butter — it will spit — and swirl the pan to combine.

10sSmall saucepanSqueezed lemon juice · step 12

Spoon the lemon beurre noisette evenly over the fish on each plate.

20sDinner plate, SpoonLemon beurre noisette · step 27

Scatter the finely chopped parsley generously over each plate and serve immediately.

Result · Sole Meunière

15sDinner plateFinely chopped flat-leaf parsley · step 10

Printed 11 October 2026