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Sole Meunière on a white and blue platter on a tan cloth

Sole Meunière

  • Author: Jenni
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Stove
  • Cuisine: French


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!


  • 1 lb Dover sole
  • 60 g (1/2 cup) all-purpose flour
  • 1 tsp kosher salt, plus more as desired
  • 1/2 tsp cracked black pepper
  • 8 tbsp (1 stick) unsalted butter, divided
  • 2 oz non pareil capers
  • 1 lemon, zested and juiced (or seeds pitted to squeeze)
  • 18 g (1/4 cup) Italian parsley (flat-leaf)


  1. Optional: If you'd like to keep your fish warm while it cooks in batches, you can create a warming station by preheating your oven on low to 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. In a wide shallow bowl or deep plate, add the flour in an even layer and reserve to the side along with a large plate, platter, or a second parchment-lined baking sheet to reserve your dredged fish on.
  3. 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. In a large skillet over medium-high heat, melt 2 tbsp 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.
  5. If you want to avoid over-browned butter on the subsequent batch, carefully pour out any remaining drippings from the pan and wipe it out with paper towels before adding the second measurement of 2 tbsp butter. Repeat melting the butter and frying the remaining fish, transferring the cooked fish to the warm oven once or tented foil plate once cooked.
  6. Pour any remaining drippings out of the pan and carefully wipe it out with paper towels once more. Add the remaining 4 tbsp 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.
  7. 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.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1/4th of the recipe
  • Calories: 369
  • Sodium: 678 mg
  • Fat: 24 g
  • Saturated Fat: 14 g
  • Carbohydrates: 13 g
  • Fiber: 1 g
  • Protein: 30 g
  • Cholesterol: 130 mg

Keywords: French, Sole Meunière, brown butter, capers, lemon, fish, seafood, dover sole