Non-Vegetarian, Recipes

Sole Meuniere

Sole Meunieref8c32059e46d47e3160db4403951c2ad2582727a


  • 2-4 sole fillets
  • 1/3 cup Clarified butter
  • 1/3 cup Flour
  • 2 tbsp Chopped Parsley
  • ½ cup Butter, cut into cubes
  • 2-3 tbsp Lemon juice, freshly squeezed
  • To taste Salt & Pepper
  • 1 Lemon, sliced for garnish


  • Pat dry the sole fillets with paper towels and season both sides with salt & pepper.
  • In a large frying pan, heat clarified butter to medium.
  • Dredge both sides of the fish with flour and shake off any excess.
  • Carefully arrange the fish over the clarified butter in the pan.
  • Sauté fish until the bottom side becomes golden brown for 4-5 minutes.
  • With two spatulas, carefully turn the fish over upside down. Continue sautéing until the fish is fully cooked, about 3-4 more minutes.
  • While the fish is still in the pan, sprinkle with chopped parsley.
  • Distribute the cubed butter around the fish and let butter melt.
  • Pour lemon juice into the butter. Spoon the lemon butter sauce over the fish.
  • Remove from heat and serve immediately.
  • Garnish with lemon butter sauce.
  • Serve the fish with lemon wedges for additional flavoring.

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