Sole Meunière
- 20 min
- Serves 2
- 7 ingredients
10 minutes to prep, 10 to cook. Sole Meunière is a classic French dish that highlights fresh Dover sole with a bright lemon‑parsley butter sauce. The lightly floured fish develops a delicate golden crust while staying tender and flavorful.
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Method
Trim the whole Dover sole, removing the skin, head, tail, and any small bones.
Pat the fish dry, then lightly coat it with seasoned flour, shaking off any excess.
Heat a generous amount of olive oil in a large skillet over medium heat.
Place the sole in the pan and cook for 2–3 minutes on the first side until lightly golden.
Flip the fish, add a generous amount of butter and a good squeeze of lemon juice; as the butter foams, continuously spoon the butter‑lemon mixture over the fish and cook another 2–3 minutes on the second side until the flesh is opaque and cooked through.
Transfer the cooked sole to a serving plate.
Add another squeeze of lemon juice to the pan, then stir in the finely chopped parsley and capers to create a quick sauce.
Spoon the buttery lemon‑parsley sauce over the fish and serve immediately.
Tips while you cook
- Dry the fish before flouring
- Pat the fish dry before coating it with seasoned flour.
- Baste with butter‑lemon mixture
- Continuously spoon the foaming butter‑lemon mixture over the fish while it cooks on the second side.
- Make the sauce after removing the fish
- Add the final squeeze of lemon juice, parsley, and capers to the pan once the fish is transferred.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Ed Cudlipp’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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