La Sole Meunière
You'll be delighted by this specialty from Normandy, fillet of sole in butter sauce. Pair this dish with potatoes or rice and serve with a Riesling, Chablis, Sancerre, or other dry white wine. Serves 6.
Recipe type: Fish
Cuisine: French
  • 6 sole fillets (about 230 grams/ ⅓ to ½ pound each)
  • 3 Tablespoons Flour
  • 3 Tablespoons. salted butter, divided
  • Juice of 1 lemon
  • 10 sprgs fresh parsley, stems removed and leaves thinly sliced
  • Salt and pepper
  1. Remove the skin from the sole fillets. Season the fillets with salt and pepper.
  2. Spread the flour on a plate and individually dredge both sides of each fillet, shaking each one to remove any excess flour.
  3. Melt 1 tablespoon of the butter in a large frying pan over medium heat. Place one fillet (or two, if you have space) int he frying pan and cook over low heat for 5 minutes. Turn over the fillet and leave it to cook another 5 minutes. Repeat with the remaining butter and sole fillets. Season cooked fish with lemon and parsley to serve.
Recipe by Create Amazing Meals at