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Sole Meuniere Recipe

Name: Sole Meuniere
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 people
Cuisine: French
Ingredients: 4 Grey Sole fillets (about 2-4 oz. each), 2 fillets per person; 0 Wondra flour, for dredging; 0 Salt and pepper, to taste; 0 High smoke point cooking oil (such as canola, sunflower, avocado, peanut oil, etc.); 4 tbsp. Unsalted butter; 2 tbsp. Fresh parsley, chopped; 1 Lemon, zest and juice

When it comes to seafood classics… one dish is an absolute must: Sole Meuniere, a top contender of best French fish recipes.

In this recipe for Sole Meuniere, we use locally caught Grey Sole from the Gulf of Maine, lightly dredged in flour, and pan-fried to perfection. The dish is finished with a simple yet exquisite sauce of browned butter, lemon juice, and parsley.

Renowned for its elegant presentation, Sole Meuniere highlights the delicate flavor of the fish, complemented by the rich, nutty taste of browned butter and the bright acidity of lemon.

[[ recipeID=recipe-8lxaj4nyp, title=Sole Meuniere ]]

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Instructions

Ingredients

4 Grey Sole fillets (about 2-4 oz. each), 2 fillets per person
Wondra flour, for dredging
Salt and pepper, to taste
High smoke point cooking oil (such as canola, sunflower, avocado, peanut oil, etc.)
4 tbsp. Unsalted butter
2 tbsp. Fresh parsley, chopped
1 Lemon, zest and juice

Instructions

Preparation: Pat the Grey Sole fillets dry with paper towels. Season both sides with salt and pepper.
Dredging: Lightly dust both sides of each fillet with Wondra flour, shaking off any excess. This will help create a golden-brown crust when cooking.

Cooking the Sole

Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
Once the oil is hot, carefully place the fillets in the skillet, presentation side down. Be careful not to overcrowd the pan; you may need to cook the fish in batches.
Cook the fish for about 2-3 minutes on the first side, or until golden brown and cooked through. Cook for 1 minute or less on the second side.
Carefully transfer the cooked fillets using a fish spatula (to avoid breaking the fillet) to a plate and tent with foil to keep warm.

Making the Meuniere Sauce

In the same skillet, reduce the heat to medium-low and add the butter. Tip the pan to pool the butter on one side. Allow it to melt and begin to foam up to a “froth”.
Once the butter is foamy, while keeping the pan tipped to once side, add the chopped parsley, lemon zest, and lemon juice.
Allow to cook for 15 seconds and remove from the heat.

Plating

Arrange two cooked Grey Sole fillets on each plate and spoon the sauce over top each fillet. Garnish with more fresh parsley and a lemon wedge. Serve with boiled mini potatoes and steamed asparagus.
Be sure to serve and eat immediately.