Sole Meunière

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.

Course Entree

Cuisine Best, French

Level Intermediate

Main Ingredient Fish

Diet Low Sugar, Low-Carb, Pescatarian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 273kcal

Equipment

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)

Grams + US Cups - US Standard

Instructions

Pat the 310 grams sole fillet dry with paper towels. Generously salt and pepper both sides of the fillet and then lightly dust all surfaces of the fish with all-purpose flour.
310 grams sole fillet, all-purpose flour
Add 2 tablespoons of the 3 tablespoons cultured unsalted 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.
3 tablespoons cultured unsalted butter
To make the Meunière sauce, transfer the fish to a plate, then add the ½ small shallot to the butter. Fry until the shallots are tender and starting to brown.
½ small shallot
Add the 2 tablespoons dry white wine and boil until most of the liquid is gone. Finish the sauce by whisking in the 1 tablespoon lemon juice and ½ teaspoon lemon zest along with the last tablespoon of butter. Pour the Meunière sauce over the fish. Garnish with flat-leaf parsley and serve immediately.
2 tablespoons dry white wine, 1 tablespoon lemon juice, ½ teaspoon lemon zest, flat-leaf parsley

Nutrition