Sole Meuniere- Sole with Butter-Parsley Sauce

french sole almondine with butter and parsley sauce

Sole Meuniere- Sole with Butter-Parsley Sauce

This classic pan-fried sole dish is timeless. Its beauty lies in its simplicity and the buttery juices the gentle sole lays in. Pair with a side of potatoes- its a must to soak up the sauce. Buttered green beans also pair as well. Any type of sole works well with this dish as long as it's fresh caught or flash frozen.

5 from 2 votes

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Course: Lunch, Main Course, Sauce

Cuisine: Belgium, French, Northwestern France

Prep Time: 4

Cook Time: 6

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

2 nonstick frying pans

Ingredients

4 Dover sole fillets (gray or lemon sole OK), 6-8 oz/ea.
Kosher salt and fresh ground pepper
½ cup All-purpose flour
6 tbsp Unsalted European butter
2 tbsp Olive oil
4 tbsp Lemon juice
4 tbsp Chopped parsley
Lemon wedges

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Instructions

Season fillets with salt and pepper. Dredge them in flour. Heat 2 large skillets over medium-high heat and add 2 tbsp butter and 1 tbsp oil to each. When hot, split fillets between pans and cook until golden brown turning once after 3 minutes. After 5 minutes total, gently remove fish to the plates they will be served on.
Return the pans to low heat and whisk 1 tbsp butter into each. Add 1 tbsp lemon juice and parsley to each pan for 30 seconds more. Spoon sauce over each and serve with lemon wedges. French fries and steamed green beans are perfect accompaniments.

Notes

If fresh sole is not available, fresh-frozen sale will work.

Nutrition