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Easy sole meuniere

Prep Time:


Cook Time:


2 Servings


About the Recipe


  • 70g plain flour

  • Salt and freshly ground black pepper

  • 4 fresh sole fillets, 100–125g each

  • 90g unsalted butter

  • 1 tsp grated lemon zest

  • Juice of 3 lemons, freshly squeezed

  • 1 tbsp chopped parsley


Step 1

Warm two heat-proof dinner plates in a cool oven 90C/Gas mark 1/4. Season the flour with 2 tsp of salt and 1 tsp of pepper and spread on a large shallow plate.

Step 2

Pat the sole fillets dry with kitchen roll and sprinkle one side with salt. Heat 45g of the butter in a 30cm saute pan, over a medium heat, until it starts to brown.

Step 3

Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a fish slice and cook for 2 minutes on the other side.

Step 4

Whilst the second side is cooking, add 1/2 tsp of lemon zest and 3 tbsp of lemon juice to the pan. Carefully transfer the fish to the heat-proof plates and pour the cooking juices over them.

Step 5

Keep the cooked fish warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven.

Step 6

When all the fillets are ready, remove from the oven, sprinkle with the parsley, salt, and pepper and serve immediately.


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