Fillets of Sole Meunière



U.S. Metric Ingredients
20 20 Sole fillets, 2 oz (60 g) each
to taste to taste Salt
to taste to taste White pepper
3 oz 90 g Flour
6 oz 175 g Clarified butter or oil, or a mixture of butter and oil
1 fl oz 30 mL Lemon juice
¼ cup 60 mL Chopped parsley
5 oz 150 g Butter
20 20 Slices of peeled lemon



  1. Have all ingredients ready, but do not season and flour the fish until immediately before cooking.
  2. Unless you are cooking to order, use as many sauté pans as necessary to hold all the fillets, or cook them in several batches. Place the sauté pans over medium heat so they will be ready as soon as the fish is floured.
  3. Season the fillets with salt and pepper. Place the clarified butter in the hot pans to heat. Dredge the fish in flour and shake off excess. Place the fish in the pans flesh side (presentation side) down.
  4. Sauté until lightly browned. Turn over with a spatula and brown the other side. Be careful not to break the fillets when turning.
  5. Remove the fillets from the pan with a spatula, being careful not to break them. Plate the fish on hot dinner plates.
  6. Sprinkle the fish with lemon juice and chopped parsley.
  7. Heat the butter in small saucepan or sauté pan until it turns light brown (beurre noisette).
  8. Pour the hot butter over the fish.
  9. Quickly place a lemon slice on top of each fillet and serve immediately.

Per serving: Calories, 370; Protein, 20 g; Fat, 29 g (71% cal.); Cholesterol, 130 mg; Carbohydrates, 7 g; Fiber, 0 g; Sodium, 370 mg.


Other white fish fillets, as well as shellfish such as scallops and shrimp, may be cooked by the same procedure.

Placing the fish in milk before dredging in flour helps form an attractive, well-browned crust. However, the fish must be drained well before flouring or the flour coating might become heavy and pasty.

Fillets of Fish Doré

Sauté the fish as in the basic recipe, but serve without the lemon juice, chopped parsley, and beurre noisette. Garnish the plate with lemon and parsley sprig. (Doré means “golden.”)

Trout Meunière

Prepare whole, drawn trout as in the basic recipe. Dip the fish in milk before dredging in flour to form a better crust.

Fish Sauté Amandine

Prepare as in the basic recipe. Brown sliced almonds in the butter used for garnishing. Omit garnish of lemon slices, and garnish plate with lemon wedges.

Fish Sauté Grenobloise

Prepare as in the basic recipe. Garnish the fish with capers and diced, peeled lemon sections in addition to the chopped parsley before pouring on the brown butter.

Sautéed Soft-Shell Crabs

Prepare as in the basic recipe. Serve 2 per portion. Chopped parsley and lemon slices may be omitted.