Sole Meuniere

(A classic French dish where delicate sole fillets are pan-fried and served with a rich, buttery lemon sauce. Simple, elegant, and full of flavor.)

Ingredients

For the Sole:

4 sole fillets (boneless, skinless)
Salt and freshly ground black pepper (to taste)
½ cup all-purpose flour (for dredging)
2 tbsp unsalted butter (for cooking)
2 tbsp vegetable oil (for cooking)

For the Sauce:

4 tbsp unsalted butter (for the sauce)
2 tbsp fresh lemon juice (from about 1 lemon)
2 tbsp chopped fresh parsley (for garnish)
1 tbsp capers (optional, for added brininess)
Lemon wedges (for serving)

Instructions

1. Prepare the Sole Fillets:

Pat the sole fillets dry with paper towels to remove excess moisture.
Season both sides of the fillets with salt and freshly ground black pepper.
Dredge each fillet lightly in flour, shaking off any excess.

2. Cook the Sole:

In a large skillet, heat vegetable oil and 2 tablespoons of butter over medium-high heat until the butter melts and the oil is hot.
Add the sole fillets to the skillet, cooking in batches if needed to avoid overcrowding.
Cook for 2-3 minutes on each side, or until the fillets are golden brown and cooked through (the fish should flake easily when tested with a fork).
Remove the fillets from the skillet and place them on a warm plate. Cover lightly with foil to keep warm.

3. Make the Sauce:

In the same skillet, lower the heat to medium and add the remaining 4 tablespoons of butter.
Let the butter melt and begin to brown slightly, which will give the sauce a nutty flavor. This should take about 2 minutes.
Add the lemon juice and stir well. If using, add the capers to the sauce for a burst of briny flavor.
Continue to cook for another 1-2 minutes, allowing the sauce to reduce and thicken slightly.
Taste the sauce and adjust the seasoning with a pinch of salt and a dash of freshly ground black pepper if needed.

4. Serve:

Place the cooked sole fillets on individual plates and pour the lemon-butter sauce over the fish.
Garnish with chopped parsley and serve with lemon wedges on the side for an extra burst of freshness.

Why This Version Stands Out?

✅ Crispy, golden fillets of sole with a tender, flaky texture.
✅ Classic French sauce made with browned butter, lemon, and parsley for a light yet rich flavor.
✅ Simple and elegant—a dish that highlights the natural flavor of the sole without overwhelming it.
✅ Optional capers add a delicious briny contrast to the rich butter sauce, enhancing the overall dish.

Would you like to pair this with a light salad or garlic butter potatoes for a full meal? 😊