Entree: French Southern Territories – Southern Culinary Region – Sole Meunière (Lightly floured and pan-fried sole finished with browned butter, lemon, and parsley)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 sole fillets, skinless, approx. 6 oz (170 g) each
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1 1/2 tsp (8 g) fine sea salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper
- 4 tbsp (56 g) unsalted butter, divided
- 2 tbsp (30 ml) olive oil or neutral oil
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (30 ml) dry white wine (optional)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- Lemon wedges, for serving

Instructions

1. Pat the sole fillets dry with paper towels and season both sides with about 1 tsp of the salt and the pepper. Spread the flour on a large plate and lightly dredge each fillet, shaking off excess.
2. In a large nonstick or stainless steel skillet, heat the olive oil over medium-high heat. Add 2 tbsp (28 g) butter and let it melt and foam. When the foam subsides and the pan is hot, add two fillets (do not crowd) and cook 2–3 minutes per side until golden and just cooked through. Transfer to a warm plate and keep covered. Repeat with remaining fillets, adding more butter as needed.
3. Reduce heat to medium-low and add the remaining 2 tbsp (28 g) butter to the pan. Cook the butter, swirling the pan, until it foams and turns a pale brown and emits a nutty aroma (beurre noisette), about 1–2 minutes. If using, stir in the white wine and allow it to reduce briefly.
4. Remove pan from the heat, stir in the lemon juice, remaining salt to taste, and chopped parsley. Spoon the browned butter sauce over the cooked sole fillets and serve immediately with lemon wedges.