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Sole Meuniere

Simple flavors without over taking the highlight of the dish, the fish. The nutty browned butter is used to baste the fish to perfection.

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Equipment List

  • 10" non stick skillet
  • Fish spatula
  • Shallow plate for dredging


  • 2 Sole Fillets
  • Dredging for Fish
    • 1/2 c flour
    • salt
      - to taste
    • pepper
      - to taste
  • 4 Tbsp Butter
    - sliced into 1 Tbsp pieces
  • 1-1/4 Tbsp Lemon Juice
  • 2 tsp Parsley
    - chopped fine

Preparation Instructions

  • With a papertowel, pat dry the sole pieces.Set aside.
  • Measure and prepare ingredients.
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  • Dredge the fish - salt and pepper each side of the fillet to taste. Then dredge in the flour.
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Cooking Instructions

  • Preheat to 195°F
  • Add 2 Tbsp of butter
  • Stir ingredients
  • Add 2 Sole Fillets to pan
  • Add 2 Tbsp butter
  • Add parsley and lemon juice
  • Flip ingredients
  • Baste the fish with the butter sauce
  • Remove from heat

Finishing Instructions

  • Serve immediately.