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Home ► Recipes ► Fish

Sole Meunière

Updated: 10.18.23 | Marc Matsumoto | 19 Comments

4.50 from 4 votes
French food gets a bad rap for being difficult to make. Sole Meunière proves this theory wrong as it's ridiculously simple to prepare and yet it's decadently rich and flavorful.
Recipe

One of the biggest criticisms I hear about French food is that it's complicated. While there are certainly dishes in the French repertoire that take a lot of work, Sole Meunière is not one of them. Taking a whole fifteen minutes from start to finish, it makes for a perfect weeknight meal.

Another common observation is that French food is heavy. I won't lie to you, with three tablespoons of butter in it, Meunière is not a light sauce, however the bright flavors of the lemon let the browned butter work its wonders without feeling like you just ate two and half cubic inches of butter.

Crispy around the edges, while moist and tender towards the center, the sauce balances the rich nutty flavors of the browned butter with the tart, sunny flavor of lemon. Shallots and white wine aren't a traditional addition to Meunière, but I love the depth they add, which is why they go into my version of the sauce.

While purists will argue that using Dover Sole is essential, I'm more of the school that freshness counts over species. Flounder Meunière may not have the same ring as Sole Meunière, but if it's fresh, any flatfish will do.

I love pairing this with some creamy mashed Yukon gold potatoes with gruyere cheese, but it's also wonderful with a crusty baguette to sop up the browned butter. If you're serving this for brunch, try turning it into a sandwich with some sliced avocados and mâche.

More Easy Fish Recipes

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📖 Recipe

Sole Meunière

4.50 from 4 votes
Print Pin
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Yield 2 serving

Units

Ingredients 

  • 310 grams sole fillet (flounder or sand dabs also work well)
  • all-purpose flour (for dusting)
  • 3 tablespoons cultured unsalted butter
  • ½ small shallot (minced about 1 tablespoon)
  • 2 tablespoons dry white wine (such as sauvignon blanc)
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • flat-leaf parsley (for garnish)

Instructions

  • Pat the fish dry with paper towels. Generously salt and pepper both sides of the fillet and then lightly dust all surfaces of the fish with flour.
  • Add 2 tablespoons of the butter to a frying pan and heat over medium heat until the pan is hot and the butter has melted. Add the sole and fry on one side until cooked about half way through (the cooked part will appear opaque if you look at the side of the fillet). Carefully flip using 2 spatulas and fry until cooked through.
  • To make the Meunière sauce, transfer the fish to a plate, then add the shallots to the butter. Fry until the shallots are tender and starting to brown.
  • Add the white wine and boil until most of the liquid is gone. Finish the sauce by whisking in the lemon juice and zest along with the last tablespoon of butter. Pour the Meunière sauce over the fish. Garnish with parsley and serve immediately.
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Comments

    4.50 from 4 votes (2 ratings without comment)

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    Recipe Rating





  1. Kathy Stroup says

    March 10, 2023 at 12:14 pm

    5 stars
    This is one of my favorite fish dishes. What do you think about using sake instead of wine? Or is there already a dish like that?

    Reply
    • Marc Matsumoto says

      March 13, 2023 at 1:41 am

      It's sublime when it's done well. I hadn't thought about doing it with sake, but I think it's could work really well, especially since there's a bunch of lemon juice in it to provide the acidity.

      Reply
  2. Oksana says

    November 27, 2022 at 4:03 am

    5 stars
    Fantastic recipe! Just had it for dinner. My favorite web! Thank you Marc.
    Have a lovely day!

    Reply
  3. GMKJR says

    January 29, 2019 at 7:08 am

    I've been cooking tilapia this way, and its delicious, too. Seems to wok best with butter fairly hot to start, then turned down. I've been cooking 1/2" thick fillets about 3 minutes a side, less for the thinner ones. Tonight, I'll try making the sauce.

    Reply
    • Marc Matsumoto says

      January 29, 2019 at 10:44 am

      That's a great idea, I suppose this will work with most white-meat fish. I hope you enjoy the sauce!

      Reply
  4. Natalie says

    June 01, 2013 at 9:14 pm

    I made this with sand dab filets from the farmers' market today. Simply delicious. I added capers at the end.

    Reply
  5. astrodreamer says

    July 15, 2012 at 1:45 pm

    Lovely. But it is also the ritualistic de-boning at table which separates this dish from fried fish. You need to have it properly executed at least once, by a true fishserver, to create that palate-transforming moment.

    Reply
  6. Julia says

    May 18, 2012 at 7:15 pm

    My thoughts exactly! Tampopo! Love that movie! And the scene 😀 😀 😀 

    Reply
  7. We Are Never Full says

    May 01, 2012 at 7:51 pm

    funny you mention how you hear complaints about French food being complicated... that's how I feel about Asian food! I guess it's what makes one overwhelmed. For me it's sometimes ingredients, over technique, that scares me more.  this looks amazing and if Sole wasn't $18 a pound at my local fish monger, I'd eat it alot more often.  

    Reply
  8. We Are Never Full says

    May 01, 2012 at 3:51 pm

    funny you mention how you hear complaints about French food being complicated... that's how I feel about Asian food! I guess it's what makes one overwhelmed. For me it's sometimes ingredients, over technique, that scares me more.  this looks amazing and if Sole wasn't $18 a pound at my local fish monger, I'd eat it alot more often.

    Reply
  9. Marilia says

    April 23, 2012 at 10:47 pm

    Whenever I see the name of this dish, I can't help but to think of that scene from "Tampopo".  I love that movie and the food theme. 😀

    Reply
  10. Rowaidafl says

    April 23, 2012 at 6:10 pm

    I love Sole fish, this is an amazing recipe. On the menu for this week.
    Thank you Marc

    Reply
  11. Rowaidafl says

    April 23, 2012 at 2:10 pm

    I love Sole fish, this is an amazing recipe. On the menu for this week.
    Thank you Marc

    Reply
  12. DenaTBray says

    April 23, 2012 at 6:09 am

    Love how you made it so simple. Looks delicious! And I love the brunch sandwich idea! A crusty baguette, greens and a glass of wine. Ooh la la.

    Reply
  13. Creamcheesewonton says

    April 23, 2012 at 12:41 am

    Can't wait to try this tomorrow!

    Reply
  14. cbbunten says

    April 22, 2012 at 4:53 pm

    OMG, so good and easy!! I felt like a chef serving this to my friends.

    Reply
  15. the indolent cook says

    April 22, 2012 at 9:43 am

    Hurrah for a quick and easy French meal! The sauce looks absolutely delectable on the fish. 

    Reply
  16. Nisrine M. says

    April 22, 2012 at 8:20 am

    This is my favorite way to eat fish. It's hard too find sole in FL sometimes so I end up using flounder, which works beautifully too.

    Reply
  17. the indolent cook says

    April 22, 2012 at 5:43 am

    Hurrah for a quick and easy French meal! The sauce looks absolutely delectable on the fish.

    Reply
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