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Classic Sole Meunière

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This classic sole meunière is a timeless French dish that celebrates the delicate flavour of fresh flatfish. By lightly coating the fillets in seasoned flour and pan-frying them until golden, you achieve a beautiful contrast between the crisp exterior and the tender, flaky white meat inside. The dish is defined by its signature 'meunière' sauce—a simple but luxurious combination of browned butter, fresh parsley, and a bright splash of lemon juice.

A sophisticated yet remarkably quick seafood dinner, this recipe is perfect for a light midweek meal or an elegant weekend supper. The nutty aroma of the clarified butter perfectly complements the mild sweetness of the sole, making it a firm favourite for those who appreciate high-quality ingredients cooked with simplicity. Serve alongside some crushed new potatoes or seasonal greens for a complete, restaurant-standard experience at home.

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Ingredients for Classic Sole Meunière

  • 60g plain flour

  • 4 sole fillets (each about 3 to 110g )

  • Coarse kosher salt

  • Freshly ground black pepper

  • 2 tablespoons vegetable oil or canola oil

  • 2 tablespoons (1/4 stick) unsalted butter

  • 60g (1/2 stick) unsalted butter, cut into 4 pieces

  • 2 tablespoons chopped fresh Italian parsley

  • 1 tablespoon fresh lemon juice

  • Lemon wedges

How to make Classic Sole Meunière

Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.

Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in centre and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.

Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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