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Sole Meuniere. Yes, it has a fancy French name but it’s really just quick and easy fish with lemon and butter.

Quick and Easy to the max. This dish takes less that 10 minutes start to finish.

This is the traditional French way to serve sole but any light, thin, white, flaky fish will do. I’ve made it with sole, swai (shown here), orange roughy, and tilapia.

Be sure that you have EVERYTHING else you’re planning to serve ready to go before you cook the fish. It happens fast and is best served right away, hot, straight out of the pan.

Here’s what you need:

Fish Fillets (boneless & skinless), Flour, Butter, Lemon, White Wine, Parsley, Salt & Pepper.

Click here for a Sole Meuniere Shopping List

Preheat the oven to 200 degrees and warm whatever plate or platter you will be using to serve the fish.

Finely chop 2 – 3 Tablespoons of fresh parsley.



Place about 1/2 cup of flour on a plate or shallow pan. Season the flour liberally with salt & pepper. I also lightly seasoned the fish too.

Lightly dredge or coat both sides of the fish in the flour shaking off any excess.

Melt 2 – 3 Tablespoon of butter in a large (preferably non-stick) skillet. When the butter is foamy, add the fish and cook over high heat, very quickly, until golden brown on both sides.

If your fillets are thin, this should only take about 3 minutes per side. You may need to add just a bit more butter after you flip over the fish. I used about 4 Tablespoons total for 3 fillets.

If the butter in your pan is getting overly brown, turn the heat down to medium when you flip the fish.

When the fish is golden and flaky, remove it to the warm platter, put it in the oven but turn the oven OFF.

If you haven’t already done so, turn the heat on the pan down to medium. Make a quick pan sauce by adding 1/2 cup of dry white wine.

Add the juice of 1 lemon. Be sure to watch out for the seeds.

Cook the sauce only for 1 -2 minutes until it comes together and has reduced slightly. If your pan is hot, this happens almost instantly.

Spoon the sauce over the fish and top with the lovely, green parsley.

This dish is light, delicious, and on your table in a flash!

Add a bit of rice (I like saffron rice), some asparagus or the green veg of the day, and a bit of crusty French Bread and you have a lovely, FAST dinner.

Here’s the recipe:

Sole Meuniere with lemon & butter

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2 Responses to “Sole Meuniere – with lemon & butter”

  1. Courtney says:

    I baked my swai last time and it turned out horrbly – looks like pan frying would be a better choice.

  2. […] those deceptively simple dishes. It’s a bit of a take off on the traditional French fish dish Sole Meuniere. I’ve added mushrooms and capers but the basic idea is the […]

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