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
📖 Recipe
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.
Kathy Stroup says
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?
Marc Matsumoto says
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.
Oksana says
Fantastic recipe! Just had it for dinner. My favorite web! Thank you Marc.
Have a lovely day!
GMKJR says
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.
Marc Matsumoto says
That's a great idea, I suppose this will work with most white-meat fish. I hope you enjoy the sauce!
Natalie says
I made this with sand dab filets from the farmers' market today. Simply delicious. I added capers at the end.
astrodreamer says
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.
Julia says
My thoughts exactly! Tampopo! Love that movie! And the scene 😀 😀 😀
We Are Never Full says
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.
We Are Never Full says
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.
Marilia says
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. 😀
Rowaidafl says
I love Sole fish, this is an amazing recipe. On the menu for this week.
Thank you Marc
Rowaidafl says
I love Sole fish, this is an amazing recipe. On the menu for this week.
Thank you Marc
DenaTBray says
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.
Creamcheesewonton says
Can't wait to try this tomorrow!
cbbunten says
OMG, so good and easy!! I felt like a chef serving this to my friends.
the indolent cook says
Hurrah for a quick and easy French meal! The sauce looks absolutely delectable on the fish.
Nisrine M. says
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.
the indolent cook says
Hurrah for a quick and easy French meal! The sauce looks absolutely delectable on the fish.