Sole Meunière (French Pan-Fried Sole in Butter Sauce)

Sole meuniere on a plate with crispy roasted potatoes and steamed asparagus.

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Sole Meunière (French Pan-Fried Sole in Butter Sauce)

Sole Meunière is a classic French dish featuring lightly pan-fried fish filets with a luscious lemon and browned butter sauce. The fish is coated in almond meal and all-purpose flour, which gives the already delicate, flaky fish a crisp, golden brown exterior. Melt-in-your-mouth delicious, and perfect with any simple side dish, such as potatoes, roasted vegetables, or a side salad. Easily adaptable to be gluten-free and dairy-free.

Prep10

Cook5

Total15

Course: Dinner

Cuisine: French

Keyword: almond crusted fish, elevated French recipe, how to cook sole, lemon butter sole, pan fried sole, restaurant-worthy dinner, sole meuniere recipe

Servings: servings

Calories: 647kcal

Author: Ari Laing

Equipment

Mixing bowls

Whisk

Nonstick skillet

Ingredients

4 (3oz) sole fillets, skin removed (or 2 (6oz) fillets, see note below)
⅔ cup almond meal or finely ground almonds
2 Tbsp all-purpose flour
2 tsp lemon zest, from half a large lemon, lemon used for sauce and/or for serving
1 tsp Kosher salt
¼ tsp freshly ground black pepper
2 large eggs
2 Tbsp neutral oil
2 Tbsp unsalted butter, divided
2 Tbsp Fresh parsley or chives, chopped, plus more for serving
Flaky sea salt, for serving

Instructions

Make the dredge. Combine ⅔ cup almond meal, 2 Tbsp flour, 2 tsp lemon zest, 1 tsp Kosher salt, and ¼ tsp black pepper in a mixing bowl, then whisk well. Place 2 eggs in a shallow bowl, then whisk.
Dredge the fish. Pat fish filets dry on all sides with a paper towel, then place in the bowl with the egg and coat on all sides. Allow excess egg to drip off, then place in the almond mixture. Cover completely, then press firmly to make sure it’s evenly coated on all sides. Set aside, then repeat with remaining sole filet.
Pan sear the sole. In a large nonstick skillet, heat 2 Tbsp neutral oil and 1 Tbsp butter over medium-high heat. When the butter has melted, add 2 fish fillets to the pan and cook for 2 minutes per side, or until a light golden brown crust has formed. Using a fish spatula, carefully flip the fish over and cook an additional 1-2 minutes more. Transfer to a serving plate. Repeat with remaining fish fillets, adding the last tablespoon of butter.
Finish the sauce, then serve! Squeeze the juice of half of a lemon into the remaining butter, then stir until well mixed. Taste, adjust seasoning, and then stir in 2 Tbsp chopped parsley or chives. Pour or spoon the sauce on top of the sole, then garnish with additional fresh parsley or chives and a pinch of flaky sea salt. Serve with lemon wedges on the side, if wanted.

Notes

Substitutions: Try flounder, catfish, or tilapia. Sole fillets are usually small, so plan on 2 per person, or about 6oz each if using larger fillets.
Make-ahead: Not ideal, but you can season and dredge fillets up to 2 hours in ahead and refrigerate.
Storage: Leftovers keep for up to 24 hours in an airtight container. Reheat gently in a skillet with a little butter.
Freezing: Not recommended, as thin fillets become waterlogged.

Nutrition

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