Skip to main content

What to do when you see a great-looking Dover sole at your local fish market – make Sole Meuniere! Sole Meuniere is a classic French dish featuring fresh Dover sole, butter and lemon. We’ve had a few unsavory experiences with sole that had been previously frozen, so take a trip to a local fish market or whole foods for best results, if possible.

Sole Meuniere with lemonIngredients

6 tablespoons unsalted butter

6 sole fillets
Kosher salt

1 cup flour

A few thyme sprigs.

Juice & zest of one lemon

Handful of flat-leaf parsley, chopped
[hr_invisible] Dredge sole in flour

Cooking the sole

Heat the oven to 200 degrees. Add half of the butter to a large sautee pan & turn the heat to medium-high. Season the filets with salt and pepper and dredge them in flour. Put a few of them in the pan with the hot butter. Turn the fish over when it becomes opaque and crisp up the other side. Transfer the fish to a baking sheet and keep warm in the oven. Repeat with the remaining filets and place in the oven when ready.
[hr_invisible] Meuniere Sauce

Making the meuniere sauce

Add the rest of the butter to the pan and strip the thyme leaves off the woodsy thyme sticks into the pan. When the butter is hot and bubbling, whisk in the lemon juice, lemon zest, salt, pepper and the Italian parsley. Remove from heat.

Plate the fish and pour some of the sauce over each filet.

[hr_invisible] Sole Meuniere pairs well with wines from Chabils