A timeless dish of Dover sole (or other flatfish) prepared à la meunière — literally “miller’s wife style” — meaning dredged lightly in flour and pan-fried in butter, then finished with a simple yet luxurious brown butter, lemon, and parsley sauce. It’s delicate, nutty, and effortlessly French.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 minsFor the Fish
2 whole sole fillets (or 4 smaller skinless fillets), ~5–6 oz each
Salt and freshly ground white or black pepper
½ cup all-purpose flour (for dredging)
2 tbsp neutral oil (e.g. grapeseed or canola)
2 tbsp unsalted butter
For the Sauce
3 tbsp unsalted butter
2 tbsp fresh lemon juice
2 tbsp chopped flat-leaf parsley
Thin lemon slices or wedges (for garnish)
Prep the Fish
1
Pat the fish very dry with paper towels.
Season both sides with salt and pepper .
Lightly dredge in flour , shaking off excess.
Sauté the Fish
2
In a large nonstick or stainless steel skillet, heat oil + 1 tbsp butter over medium heat.
Once hot (but not smoking), add the fish — flesh side down first if using fillets.
Sauté for about 2–3 minutes per side , until golden and just cooked through.
Carefully transfer to warm serving plates.
Make the Meunière Sauce
3
In the same skillet, wipe excess flour if needed.
Add 3 tbsp butter and let it melt, bubbling gently, until it turns golden brown and smells nutty (beurre noisette ).
Remove from heat and immediately stir in lemon juice and parsley .
Spoon the sauce generously over the fish.
To Serve
Variations
5
Use trout , flounder , or branzino if sole is unavailable
Add capers for extra tang
Finish with a drizzle of white wine in the sauce for depth
Pairing Suggestions
6
White wine: Chablis, Sancerre, or Muscadet
Non-alcoholic: Sparkling mineral water with a twist of lemon or cold chamomile tea
Ingredients For the Fish
2 whole sole fillets (or 4 smaller skinless fillets), ~5–6 oz each
Salt and freshly ground white or black pepper
½ cup all-purpose flour (for dredging)
2 tbsp neutral oil (e.g. grapeseed or canola)
2 tbsp unsalted butter
For the Sauce
3 tbsp unsalted butter
2 tbsp fresh lemon juice
2 tbsp chopped flat-leaf parsley
Thin lemon slices or wedges (for garnish)
Directions Prep the Fish
1
Pat the fish very dry with paper towels.
Season both sides with salt and pepper .
Lightly dredge in flour , shaking off excess.
Sauté the Fish
2
In a large nonstick or stainless steel skillet, heat oil + 1 tbsp butter over medium heat.
Once hot (but not smoking), add the fish — flesh side down first if using fillets.
Sauté for about 2–3 minutes per side , until golden and just cooked through.
Carefully transfer to warm serving plates.
Make the Meunière Sauce
3
In the same skillet, wipe excess flour if needed.
Add 3 tbsp butter and let it melt, bubbling gently, until it turns golden brown and smells nutty (beurre noisette ).
Remove from heat and immediately stir in lemon juice and parsley .
Spoon the sauce generously over the fish.
To Serve
Variations
5
Use trout , flounder , or branzino if sole is unavailable
Add capers for extra tang
Finish with a drizzle of white wine in the sauce for depth
Pairing Suggestions
6
White wine: Chablis, Sancerre, or Muscadet
Non-alcoholic: Sparkling mineral water with a twist of lemon or cold chamomile tea
