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.
Pat the fish very dry with paper towels.
Season both sides with salt and pepper.
Lightly dredge in flour, shaking off excess.
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.
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.
Serve hot with:
Steamed baby potatoes, pommes purée, or French green beans (haricots verts)
A crisp green salad with vinaigrette
Garnish with lemon wedges and extra parsley
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
White wine: Chablis, Sancerre, or Muscadet
Non-alcoholic: Sparkling mineral water with a twist of lemon or cold chamomile tea
2 servings