Sole Meunière

Sole Meunière is a classic French dish that features delicate sole fillets pan-fried in butter to crispy perfection and topped with a brown butter caper sauce, a squeeze of lemon, and a sprinkle of parsley. This simple fish recipe is quick and easy to prepare and makes for an elegant meal that is perfect for both special occasions or simple dinners at home. Make this dish in 30 minutes!

Jump to:

• Ingredients needed to make Sole Meunière
• The Origins of Sole Meunière
• How to prepare Sole Meunière
• Tips for making Sole Meunière
• What other fish can I use to make Sole Meunière?
• What to serve Sole Meunière with
• The best wine pairing for Sole Meunière
• How to store leftover fish
• How to reheat leftover fish
• What tools do I need to make Sole Meunière
• Looking for more French Dinner Recipes?
• Sole Meunière

Ingredients needed to make Sole Meunière

• Sole fish - Traditionally this recipe is made with Dover sole, but feel free to substitute with other varieties if they are more accessible to you (see more in the post below).
• All-purpose flour - This is used for dredging the fish and greatly contributes to the light brown and crispy texture that the edges of the fish get when cooked.
• Unsalted butter - I prefer to use unsalted butter so I can better control the saltiness of the dish, which is especially amplified once the capers are added. Some prefer to use unsalted clarified butter to cook the fish and traditional unsalted butter for the sauce, but I generally just make the dish only using unsalted butter.
• Capers - I prefer non-pareil capers which are the smallest, but you can use larger papers if you prefer.
• Lemon - I like to use both the juice and the zest of the lemon in this recipe and prefer a Meyer lemon if I can find them as they are a little bit sweeter in flavor.
• Parsley - I prefer Italian parsley, sometimes called flat-leaf parsley for its flat leaves.
• Kosher salt - Diamond Crystal kosher salt is a staple in my pantry.
• Cracked black pepper
• Optional: Flaky sea salt, to finish

The Origins of Sole Meunière

Sole Meunière is a classic French dish that consists of sole fillets that are dredged in flour and pan-fried in butter until golden brown. The fish is traditionally finished with a squeeze of lemon juice, browned butter, and a sprinkle of chopped parsley, though I have included capers in my recipe as well.

The dish is named after the cooking technique known as "meunière," which is derived from "miller’s wife" and involves dredging food in flour before sautéing it in butter. History and origins of Sole Meunière date back to the late 19th century, where it was popularized in the French seaside town of Normandy. The dish was also said to be a favorite of King Louis XIV.

Julia Child famously had Sole Meunière as her first meal when she arrived in France, which she later referred to as "the most exciting meal of my life" in her memoir, My Life in France. The dish is often credited as having inspired the renowned chef and continues to be celebrated for its delicious simplicity and rich history. Today, Sole Meunière is often served in fine-dining restaurants as a nod to its elegant and timeless appeal.

How to prepare Sole Meunière

This easy Sole Meunière recipe can be made by following the steps below:

1. Prepare a warming station - Create a warming station by preheating your oven to a low temperature (200 degrees Fahrenheit / 95 degrees Celcius) to transfer the cooked fish to while you cook subsequent batches. Set a baker's half sheet lined with parchment paper to the side for this. If you do not want to use the oven to keep the fish warm, you can tent the cooked fish with a piece of foil to help retain heat a little bit.
2. Prep the ingredients - You'll utilize both lemon zest and lemon juice for this recipe so a citrus zester comes in handy. You can either seed the lemon and squeeze it directly over the fish or juice the lemon with a citrus juicer. The parsley is best when it's finely chopped and the capers need to be drained. You'll also want to prep a wide shallow bowl or deep plate with flour along with a large plate, platter, or a second parchment-lined baking sheet to reserve your dredged fish on for quick frying.
3. Season and dredge the fish - Sprinkle both sides of the fish with salt and pepper and then dredge in the flour evenly on both sides. Gently shake the excess flour off and transfer to the reserved dredged fish plate.
4. Gently fry the fish - In a large skillet over medium-high heat, melt a portion of the butter until shimmering. Working in two batches so you can comfortably fit the sole fillets without overcrowding, add the fish to the pan presentation side down. Cook until the first side is browned, around 3-4 minutes. Carefully flip each fillet to the opposite side and cook for another 1-2 minutes or until the fish is opaque and cooked through. Transfer the cooked fish to the clean parchment-lined baking sheet you reserved for the cooked fish and transfer to the oven to keep warm. If you are not using the oven, you can transfer to a clean plate tented with foil. Carefully wipe the pan and repeat with a portion of butter and the remaining fish.
5. Make the browned butter caper sauce - Pour any remaining drippings out of the pan and carefully wipe it out with paper towels once more. Add the remaining butter to the pan and cook until the butter is melted and foamy, stirring regularly with a spatula. Once the foam starts to dissipate, add the capers and continue cooking, stirring regularly, until the butter is golden and nutty. Remove from heat and transfer the brown butter and capers to a heat-proof dish to prevent the butter from over-browning.
6. Finish the dish - Remove the fish from the warm oven and carefully transfer to a platter. Pour the warm caper butter sauce over the top of the fish along with a generous splash (or squeeze) of lemon juice, then top with the reserved parsley, lemon zest, and an optional sprinkle of flaky sea salt. Serve warm.

Tips for making Sole Meunière

To ensure the best Pan-fried Sole Meunière, there are a few helpful tips to keep in mind.

• Fresh is best - Use fresh, high-quality flatfish such as Dover, Petrale, lemon, or grey sole.
• Lightly coat in flour - When dredging the fish in flour, be sure to shake off any excess flour to avoid a thick and heavy coating.
• Do not overcrowd the pan - Cook the fish in batches, so as not to overcrowd the pan and ensure even browning.
• Watch the butter closely - When making the brown butter caper sauce, it's crucial to keep a close eye on the butter to prevent burning.
• Serve the Sole Meunière warm and fresh out of the oven for optimal flavor and texture.

What other fish can I use to make Sole Meunière?

Sole Meunière is traditionally made with Dover sole, but there are other varieties of sole that would work well for this dish, including Petrale sole, lemon sole, and grey sole.

If you can't find sole at your local fish market or grocery store, there are plenty of other options that can be used to make a delicious fish meunière. Flatfish such as flounder, halibut, turbot, plaice, and dab are all great alternatives to sole that will give you a similar delicate flavor and texture. Additionally, tilapia, haddock, branzino, snapper, and cod are all excellent options for this dish. Just keep in mind that thicker fish fillets may need to be cooked for longer to ensure they are fully cooked through.

What to serve Sole Meunière with

Sole Meunière is a classic French fish dish that is delicious on its own, but it can also be accompanied by a variety of sides to create a more complete meal.

I prefer to keep the accompaniments simple so that the buttery fish can be the main star of the meal. Some of my favorite side dishes to pair with this caper-topped Sole Meunière are roasted vegetables, such as asparagus, Brussels sprouts, or potatoes.

For a lighter meal, this easy fish recipe pairs well with a simple green salad along with a crusty baguette to mop up every last drop of lemony browned butter sauce. If you prefer to serve French Sole Meunière as a part of a more robust meal, it would pair well with creamy mashed potatoes or a rich, buttery risotto.

Try these side dish recipes that pair well with fish:

• Pressure Cooker Artichokes
• Charred Broccolini with Lemon, Pine Nuts, and Parmesan
• Mediterranean Roasted Rainbow Vegetables
• Smashed Potatoes with Lemon Dill Cream Sauce
• Fennel, White Bean, and Arugula Salad (without Tuna)
• Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado
• Strawberry Peach Summer Salad with Basil Walnut Pesto
• Creamy Dijon Dill Potato Salad

The best wine pairing for Sole Meunière

Sole Meunière pairs beautifully with a range of wines, from crisp and refreshing whites to fuller-bodied reds. One of the best wine pairings for Sole Meunière is a dry white wine, such as Sauvignon Blanc or Chardonnay. These wines have a bright acidity that complements the delicate flavor of the fish and the tangy lemon butter sauce.

If you prefer a red wine, opt for a light-bodied Pinot Noir or Gamay. These wines have enough acidity to cut through the richness of the dish without overpowering it. For a more festive occasion, consider serving this French fish dish with a glass of bubbly Champagne or sparkling wine. The effervescence of the wine creates a lovely contrast with the buttery texture of the fish, making for a truly memorable meal.

How to store leftover fish

If you have any leftover Sole Meunière with brown butter and lemon, it's important to store it properly to prevent it from spoiling. First, allow the fish to cool to room temperature before placing it in an airtight container. You can store the fish in the refrigerator for up to 3 days, but I find that it's best when used within 1-2 days. Because Sole Meunière is made with such a delicate fish, I do not recommend freezing it.

How to reheat leftover fish

When reheating, be sure to do so gently to prevent the fish from drying out or becoming tough. One way to reheat Sole Meunière with capers is to place it in a covered dish in a preheated oven at 350 degrees Fahrenheit / 175 degrees Celcius for about 10-15 minutes, or until heated through. Another option is to gently warm the fish in a skillet over low heat, adding a splash of white wine or fish stock to prevent it from sticking. Once reheated, be sure to serve the fish immediately to ensure the best texture and flavor.

What tools do I need to make Sole Meunière

• A cutting board
• A chef's knife
• A kitchen scale (or measuring cups for less precise measurements)
• Measuring spoons
• A citrus zester
• Paper towels
• A shallow bowl or deep plate (for dredging)
• A skillet
• A fish spatula

Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Looking for more French Dinner Recipes?

Love this French Sole Meunière Sole recipe? Here are some more of my favorite French and French-inspired dinner recipes:

• Tuna Nicoise Salad (Salade Niçoise)
• French Tuna Sandwiches (Pan Bagnat)
• Pressure Cooker Beef Bourguignon
• French Chicken Salad
• Chicken Thighs with Orange Dijon Herb Sauce
• Anchovy Chicken Thighs with Green Olives and Potatoes
• Pasta with Olive Tapenade
• Pumpkin Potatoes au Gratin

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