Sole Meunière

Sole MeuniereThis popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour. You can use lemon sole, dover sole or even plaice – it works well with all of these. You might find you don’t need quite as much lemon and you can always cut down on the butter by replacing it with extra virgin olive oil or similar.


4 fillets sole or plaice, skin-on (about 140g each)
6 tbsp plain flour
3 tbsp light olive oil or sunflower oil
85g butter, ideally unsalted
1 lemon, juice only
2 tbsp small caper (optional)


Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.

Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.

Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.

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