Sole Meunière
Delicate sole fillets are lightly dredged, crisped in butter until golden, then finished with a nutty browned-butter, lemon, and parsley sauce that brightens every bite. The result is simple, elegant, and built on quick technique and good timing.
1 lb sole fillets, skinless, pin-boned
½ cup flour, for dredging
1 tsp salt
½ tsp black pepper, freshly ground
4 tbsp unsalted butter, divided
1 tbsp olive oil
1 lemon, juiced and zested
2 tbsp fresh parsley, chopped
4 slice lemon, for serving
1 tbsp capers, drained
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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