SOLE MEUNIERE RECIPE & HISTORY - all you need to know!
Recipe type: Entree
Cuisine: French
Prep time: 
Total time: 
Serves: 2
  • 2 Dover sole fillets (alternatively, grey sole or flounder)
  • 1 cup (130 g) all-purpose flour
  • 1 tbsp fresh parsley
  • 1/2 organic lemon
  • 8 tbsp (110 g) butter
  • 1 dash black pepper
  • to taste table salt
  1. LEMON AND BUTTERFirst, rinse the lemon thoroughly, then reduce half of the lemon into slices. After that, choose a pan big enough to fry the sole fillets without overlapping them. At this point, place the pan over medium heat. Once the pan becomes warm, pour the butter and melt it until become fluffy and lightly brown. At this point add the lemon slices and sauté 5 minutes, squeezing gently with a fork. Finally, place the pan far from the heat.
  2. FISH AND FLOURNow, pour the flour on a tray, then flour the fillet on both sides patting them to discard the excess of powder. You want a thin and uniform coat of flour on the entire surface of the fish.
  3. FRYING THE SOLEAt this point, place the pan with the butter on medium heat. Once hot, pan-fry the sole fillets, a couple of minutes per side.
  4. GARNISH AND SERVINGOnce ready, place the fish on the plates. Then add minced parsley and a few tbsp of cooking butter. Finally, salt and pepper to taste and serve immediately.
Recipe by philosokitchen at