Best 14 Sole Meuniere Recipes

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

SOLE MEUNIèRE

Steps:

• Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
• Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
• In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
• Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

CLASSIC SOLE MEUNIèRE

Steps:

• For fish:
• 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 center 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.
• For sauce:
• 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.

EASY SOLE MEUNIERE (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 200 degrees F.
• Have 2 heat-proof dinner plates ready.
• Combine the flour, 1 teaspoon salt, and 1 teaspoon pepper in a large shallow plate.
• Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown.
• Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter.
• Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side.
• While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
• Carefully put the fish filets on the ovenproof plates and pour the sauce over them.
• Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets.
• When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

SOLE MEUNIERE

Steps:

• Sole: Heat a saute pan over medium-high. Season both sides of fish with salt and pepper. Place flour in a shallow dish. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter.
• Swirl half of oil and butter in pan and, when foam subsides, place 1 fish in pan, white skin-side down. Saute until browned on first side, 4 to 5 minutes. Turn fish over carefully and saute until other side is crisp and golden brown, 4 to 5 minutes more. Transfer to a serving plate.
• Repeat with remaining oil and butter to saute remaining fish, then transfer it to another plate.
• Beurre noisette: Sprinkle half of parsley on each fish. Heat butter in a medium saucepan over high, swirling to melt. Cook until starting to brown, then remove from heat, and, as butter darkens to a hazelnut color, toss in capers and lemon juice; swirl to combine. Pour beurre noisette over fish and serve.

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE

Steps:

• Season fillets with salt and pepper.
• Heat 2 tablespoons clarified butter in each of 2 large saute pans.
• Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.
• Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
• Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
• Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.

SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Place an oven-safe platter in the oven to warm.
• Spread the flour on a plate or pie dish. Heat the Clarified Butter in a large nonstick skillet over medium-high heat. Meanwhile, sprinkle the fish with salt and pepper on both sides. Dredge the fish in the flour and shake off any excess. Once the Clarified Butter is hot, add the fish to the skillet and sear, occasionally basting the fish with the butter in the skillet, until golden brown, 1 to 1 1/2 minutes. Carefully turn the fish over and cook the other side until golden but the fish is still slightly springy to the touch, about another minute. (If the fish flakes easily, it's overcooked.) Transfer the fish to the warmed platter.
• Return the skillet to medium-high heat and add the European butter. Cook until it melts, then turns lightly browned and smells nutty. Add the capers, if using, and season with salt and pepper. Add the lemon juice-the butter will splutter-and swirl the skillet to incorporate. Spoon the sauce over the fish, then garnish with the parsley and serve.
• Melt the butter in a small saucepan over medium-high heat. Continue to cook until a layer of white milk solids floats to the surface and the butter becomes foamy. Lower the heat to medium and continue to gently boil. The milk solids will sink to the bottom of the pan. Once the boiling has stopped, pour the butter through a cheesecloth-lined strainer into a glass measuring cup or heatproof bowl to filter out the milk solids. Cover and store in the refrigerator.

HOW TO MAKE SOLE MEUNIèRE

Steps:

• The French excel at exquisitely wrought and technically challenging fish dishes, like bouillabaisse and lobster Thermidor. However, they are just as enamored of simpler recipes that focus on preserving the pristine beauty of their seafood. Sole meunière is a perfect example. To prepare it, sole, a succulent, flat white fish, is pan-fried in butter until crisp-edged and tender, then served with brown butter pan sauce, a sprinkling of parsley and a wedge of lemon. (The term meunière means in the style of the miller's wife, and refers to the flour in which the fish is dredged before frying.) Except for the browning of the butter, the ingredients are kept in their most elemental form. Yet together they create a dish of incomparable harmony and depth. In its most traditional presentation, sole meunière is made with the whole fish, then filleted tableside. You can still find it served that way at old-school French restaurants all over the world. But for the most part, home cooks use sole fillets, which makes the process faster and easier - and only slightly less flavorful and juicy than when the fish is cooked on the bone. Unlike a lot of classic French cuisine, sole meunière requires almost no advance preparation and very little time at the stove. It is one of the quickest ways to get to dinner, and you probably already have flour, salt, pepper, butter and lemon on hand. All you need is a beautiful piece of fish. That fish does not have be Dover sole, especially given that in recent years, its sustainability has become an issue (not to mention the fact that it is very expensive). Other flat, white, flaky fish will cook up nearly as well, and will taste delightful when pan-fried and smothered in brown butter. After all, there are very few things that wouldn't.
• With over 100 cataloged preparations, sole is one of the most esteemed fish in French cuisine, and sole meunière is the signature dish. It is the plainness of the recipe that makes it seem at once universal and utterly French. Almost all coastal cultures have some version of lightly fried fish, but only in France is it smothered in brown butter. Little is known about how sole meunière came to be, though we do know that for at least the past century it's been a specialty of Normandy. "Le Guide Culinaire," by Auguste Escoffier, which was first published in 1903, lists several variations of the dish, including sole meunière with eggplant, with grapes, with cucumbers and with various kinds of mushrooms. However, it is likely that the dish is much older, since it is so very basic. Sole meunière has long been an extravagance, a costly fixture on the menus of many fine French restaurants. That is because it is traditionally made with Dover sole, a flat fish with delicate and buttery white meat, which separates easily from the bones. It is that combination of simplicity and luxury that makes it compelling. Elaborate adornments are not necessary, as was made clear in an edition of "Larousse Gastronomique" from the early 20th century: "Sometimes the serving of fish cooked à la meunière is decorated with slices, or half-slices, of lemon, rounds of radish, cutout pieces of beetroot and sprigs of parsley. This kind of ornament is quite useless and not at all in keeping with the recipe." Today most French cooks would agree that you need nothing more on top of your buttery sole than a lemon wedge and a hint of parsley. That is the easiest lesson you can learn from French cooking: When you have perfect ingredients, less is more. Above, "Pleuronectes Solea, the Sole."
• Skillet Use a 12-inch skillet, which should be large enough to fit the length of your fish. A heavy-duty nonstick or well-seasoned cast-iron pan will help keep the fillets from sticking, making them easier to flip and keep whole. But a stainless steel pan is fine if you're careful when flipping.Spatula A tapered fish spatula makes flipping delicate fillets a bit easier, but any spatula will work.Wirecutter, a product recommendations website owned by The New York Times Company, has a guide to the best nonstick pans and spatulas.
• Sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important. The fish is pan-fried in clarified butter, which can take on heat without browning; a recipe is below.
• Clear, golden clarified butter can withstand heat without burning for a longer period and at a higher temperature, making it ideal for pan-frying. When you make it, you are essentially removing the water content and white milk solids from the butter. The process is simple and takes just a few minutes.
• Sole meunière is the kind of recipe that moves quickly once you start cooking, so it's best to give it your full attention. Have the ingredients ready before you begin.• Use good butter: European-style butter with a high fat content (at least 82 percent) works best here because it contains less moisture than regular butter. • If you don't want to clarify your butter, use a combination of oil and regular butter instead. You will end up with a more neutral and less buttery flavor, but the recipe will still work. (If you decide not to clarify, then it is especially important to use that high-fat, European-style butter.) Or you could use ghee, which is basically clarified butter in which the milk solids have been allowed to brown before being removed. It has a lightly caramelized, nutty flavor. • Patting the fish dry before dredging helps the flour cling evenly to the fillet, rather than clump in the damp spots. • Season the fish itself rather than seasoning the flour. This gives you more precision and control over the seasoning.• In a classic sole meunière, white pepper is used partly for aesthetics. If you want to use black pepper, that's fine. • Keep an eye on the fish: When it has finishing cooking, it should be opaque, tender and not too firm. Plunge your fork into the thickest part of the fillet. There should be no resistance. That's how you will know it's done. • Set your oven to its lowest temperature, and use it to keep the first round of fish warm. This is an easy way to make sure dinner comes to the table at the right temperature. Placing the just-cooked fish on a warm plate before it goes into the oven helps, too.
• Sole meunière is the most basic of dishes to prepare, which makes it easy to swap the fish or augment the seasonings to suit your taste. You don't need Dover sole to make this dish delectable. Instead, look for local, sustainable, flaky, mild white-fleshed fillets with a mild flavor. Other varieties of sole (including winter sole and lemon sole), halibut and flounder will work well. Or try scrod, cod, hake, trout, salmon, bass, swordfish, sardines or blackfish. Add a pinch or two of minced sturdy herbs like rosemary, thyme or savory, or ground spices such as cumin, coriander, paprika or curry powder, to the brown butter as it's simmering. If you want to make the dish more substantial, add cooked vegetables to the pan with the butter. Diced sautéed cucumber, shallot or onion, wilted spinach, grated zucchini, cubed eggplant or mushrooms would all do nicely. For a slightly more elaborate garnish that won't overwhelm the flavors of the dish, substitute other soft, leafy herbs for the parsley. Basil, tarragon, coriander and chives are good candidates. Other citrus, such as Meyer lemon, lime, grapefruit or sour orange wedges, can stand in for the usual lemon.
• Photography Food styling: Alison Attenborough. Prop styling: Beverley Hyde. Additional photography: Karsten Moran for The New York Times. Additional styling: Jade Zimmerman. Video Food styling: Chris Barsch and Jade Zimmerman. Art direction: Alex Brannian. Prop styling: Catherine Pearson. Director of photography: James Herron. Camera operators: Tim Wu and Zack Sainz. Editing: Will Lloyd and Adam Saewitz. Additional editing: Meg Felling.
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SOLE A LA MEUNIERE

Steps:

• Place the fish, gray side up, on work surface. Using a paring knife, make an incision
• Place flour onto a large shallow dish and season with salt and pepper. Press both sides of the fish into the flour, making sure it is fully coated. Shake off any excess flour. Heat the clarified butter in large saute pan over medium heat.
• Set the fish, gray side down, in the pan and saute until golden brown, about 3 to 4 minutes. Use a fish spatula (or two large, wide spatulas) to carefully flip the fish and saute until golden brown and cooked throughout (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 minutes more.
• Drop the butter pieces into the hot pan, around the fish, let it melt and spoon it over the fish as it finishes cooking. When butter is frothy, squeeze the lemon over it (so the juice runs into the butter) and immediately spoon this over the fish. Sprinkle parsley over fish. (Alternatively, transfer fish to a platter and sprinkle with parsley before adding butter and lemon juice to the pan, swirling to combine.)
• Fillet fish and serve immediately topped with sauce.

SOLE MEUNIERE

Steps:

• Season fillets generously with salt and pepper and dredge them in flour. Place 2 large skillets over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil to each one. When hot, add 2 fillets to each pan and cook, turning once, until the fish is golden and just cooked through, about 5 minutes.
• Transfer fish to dinner plates and keep warm. Return the pans to low heat and whisk 1 tablespoon of the remaining butter into each one. Add 1 tablespoon of lemon juice and 1 tablespoon of parsley to each pan and cook for 30 seconds. Spoon the sauce over the fillets and serve immediately with lemon wedges.

ERIC'S SOLE MEUNIERE

Steps:

• Preheat oven to 400 degrees. Place fish, gray-side up, on work surface. Using a paring knife, make an incision 1/2 inch from the tip of the tail fin, just deep enough to remove the gray skin. Grab the skin with one hand while holding the fish in place with your other hand, and gently pull off the skin. Be careful near the fish's eye, as it is easy to damage the flesh in this area. Using kitchen scissors, remove the side and dorsal fins. Place fish, white-side up, on work surface. Using the back of a knife, scrape the white skin to remove the scales. Rinse under cold running water, and pat dry.
• Fill a shallow dish with flour. Season both sides of the fish with salt and pepper, and dust with flour, shaking to remove any excess. Heat oil in a very large skillet over medium heat. Add fish, white-side up. Cook until a crust has formed and fish is golden brown, 4 to 5 minutes; turn fish. Transfer pan to the oven, and cook until fish is golden brown, about 4 minutes.
• Remove fish to a platter; set aside. Add butter to the pan all at once. Cook on medium-low heat until melted and foamy. When the foam becomes golden, squeeze in lemon juice, and whisk to incorporate. Add parsley and almonds, if using, and season with salt and pepper. Pour the sauce over the fish, and serve immediately.

SOLE MEUNIERE

Steps:

• 1. Heat 3 tablespoons of oil in a large saute pan over medium heat.
• 2. Mix flour with salt and pepper and place in shallow pan. Dredge all fish filets.
• 3. Lower heat to medium low and fry fish filets for 2 minutes on each side. Season the fish with salt and pepper.
• 4. Remove from saute pan. Wipe out saute pan and put in the butter. Heat until butter melts and turns light brown.
• 5. Add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
• 6. Mix butter and juices together and add fish to pan. Combine and cover fish filets.
• 7. Sprinkle with the parsley and serve immediately.

SOLE MEUNIERE

Steps:

• Put some flour on a large place, add the fish, cover with the flour on both sides and shake off the excess.
• Reserve 2 TBs of the butter. Heat the oil and remaining butter over medium high heat in a nonstick frying pan large enough to hold both fish side by side. When it sizzles, add the sole and cook for about 3 minutes. Turn them over and cook on the other side for 3 minutes. Sprinkle the first side with salt while the second side is cooking.
• When the fish is cooked through, transfer to warmed dinner plates and season the second side.
• Return the frying pan to the heat, add the remaining 2 TBS butter and melt over high heat. When it begins to sizzle, lower the heat and add the lemon juice. Cook, scraping the pan for about 10 seconds; do not let the butter burn. Pour this sauce over the fish and sprinkle with parsley. Serve immediately with sliced lemon.