Sole Meunière (Butter-Fried Sole with Brown Butter Sauce)

Name: Sole Meunière (Butter-Fried Sole with Brown Butter Sauce)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: french
Ingredients: Sole fillets 2 sheet; All-purpose flour 4 tbsp; Butter 60 g; Lemon 1 piece; Fresh parsley 1 tbsp; Salt 0.5 tsp

Quick answer

Total time: 20 min
Level: Medium
Servings: 2 servings
Ingredients: 6

About this dish

Sole fillets, dusted lightly with flour, fry in butter until golden; the butter left in the pan is then taken further until it browns and smells of toasted nuts.

Lemon juice and parsley stirred into that brown butter make the sauce, its acidity cutting the richness. The window between brown and burnt is short, so the heat comes down the moment brown specks and a nutty aroma appear.

Ingredients

servings

IngredientAmount

Sole fillets2 sheet

Lemon1 piece

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Instructions

6 steps

1

Pat 2 sole fillets dry with paper towels and season evenly with 0.5 tsp salt.

Keep the surface dry so the flour does not clump.
2

Spread the 4 tablespoons flour on a plate and coat both sides of each fillet very lightly.

Shake off excess flour so the crust stays thin, crisp, and protective without hiding the delicate flavor of the fish.
3

Heat a skillet over medium heat and melt a generous portion of the 60 g butter.

When the foam settles slightly and the butter smells nutty but has not browned deeply, lay in the fillets carefully.
4

Cook the first side for 2-3 minutes, until the edges turn opaque and the underside is lightly golden.

Flip only once with a wide spatula, then cook the second side for another 2-3 minutes.
5

Transfer the fish to a plate and keep cooking the butter left in the pan over medium-low heat.

Watch for brown specks and a toasted hazelnut aroma, then lower the heat immediately to prevent burning.
6

Squeeze in the lemon juice and stir in the 1 tablespoon parsley to finish the brown butter sauce.

Spoon it over the fish while hot, then check that the acidity and salt balance the rich butter.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and safety guidance

Safe temperature

Check that the thickest part of the fish reaches 63°C. Without a thermometer, the flesh should no longer look translucent and should separate easily with a fork.

Source: FoodSafety.gov. Safe Minimum Internal Temperatures
Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-08-03

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