Sole meunière — the classic French fish fillet with brown butter, lemon and parsley

Sole meunière is one of the most iconic dishes of French cuisine — “à la meunière” means “in the miller’s style”, from the flour with which the fish is dusted before frying. The melted butter sauce with lemon makes this simple recipe a classic that never goes out of fashion.

Ingredients (for 4 people)

• 4 sole fillets (or thin plaice / lemon sole), around 600 g
• 60 g wheat flour
• Salt and freshly ground black pepper, to taste
• 80 g unsalted butter
• Juice of 1 fresh lemon
• 2 tablespoons fresh parsley, finely chopped
• 4 lemon slices, to serve

Preparation steps

1. Rinse the fillets and dry them well with kitchen paper — thorough drying ensures even frying.
2. Season with salt and pepper, then coat them lightly in flour and shake off the excess.
3. Melt 60 g of butter in a wide pan over medium-high heat. Fry the fillets for 2–3 minutes per side, until they take on a golden crust.
4. Remove the fish from the pan. Add the remaining butter to the pan and let it take on a hazelnut colour (beurre noisette) — be careful not to burn it. Remove from the heat and add the lemon juice, stirring.
5. Return the fillets to the pan for 30 seconds to warm through in the sauce, then sprinkle over the chopped parsley.
6. Serve immediately, with lemon slices, fresh bread or boiled potatoes.

Time and servings

Preparation 10 minutes · Cooking 10 minutes · Total 20 minutes · Servings: 4