Fillets of sole meunière

Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly.

Here are all the tips you need to succeed, using fillets rather than fish on the bone.
182K 57 4
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Last modified on: November 10th 2014

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
15 min.9 min.24 min.
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Step by step recipe

Stage 1 - 5 min.
Fillets of sole meunière
Allow 1 or 2 sole fillets per person, depending on size.

Clean the fillets and carefully remove any remaining bones.

Stage 2 - 3 min.
Fillets of sole meunière
Salt and pepper the fish on both sides, then dip in the flour, coating both sides equally.

Gently shake each fillet to remove any excess flour.

Heat the plates.

Stage 3 - 2 min.
Fillets of sole meunière
Melt 50 g Clarified butter in a large frying pan over medium heat. When good and hot, add the sole fillets.

Stage 4 - 2 min.
Fillets of sole meunière
Cook for 2 minutes on each side.

Stage 5 - 2 min.
Fillets of sole meunière
Once nicely browned, transfer the cooked fillets onto a hot plate and cover with aluminium foil to keep them hot.

Stage 6 - 3 min.
Fillets of sole meunière
Clean the frying pan. It is important to remove any grains of flour which might otherwise burn and spoil the flavour of the sauce.

Put the pan back onto medium heat and melt 50 g Clarified butter.

Stage 7 - 2 min.
Fillets of sole meunière
When the butter is hot, add salt and pepper, then add 2 tablespoons lemon juice. Be careful as this will spit a lot at first.

Leave to cook for 1 minute, stirring with a wooden spatula.

Stage 8 - 5 min.
Fillets of sole meunière
Arrange any vegetable accompaniment on the plates, place a sole fillet on top, sprinkle with chopped parsley and pour the butter sauce over.

Serve immediately.
Sole meunière is traditionally served with steamed potatoes, but rice or vegetables will go well with it, too.

If you do not have clarified butter, just use normal butter, but be careful not to let it burn.
Should be eaten immediately after cooking.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,203 Kcal or 5,037 Kj74 gr37 gr84 gr
60 %28 %4 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
208 Kcal or 871 Kj13 gr6 gr15 gr
10 %5 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
301 Kcal or 1,260 Kj18 gr9 gr21 gr
15 %7 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Fish, Gluten, Milk
How much will it cost?
  • For 4 people : 24.93 €
  • Per person : 6.23 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Norman flambéed apples, Caramelized brioche with pear and kiwi, Scrambled eggs with langoustines and asparagus tips., Sweet pancake rolls from Brittany, Hasselback or "Swedish-style" potatoes, ... All
Sole filletSole fillet: You can check-out other recipes which use it, like for example: Fillets of sole Dieppoise, Turban of sole with langoustines, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Oat shortbread biscuits, Flamiche, Viennese Shortbread, Chestnut cake, Cramique, ... All
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Baked sea bass fillet with lemon and tarragon, Stuffed mushrooms au gratin, Red endive appetizers, Tomato ladybirds, Corn salad with croutons, ... All
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