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Sole Meunière with Brown Butter
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Sole Meunière with Brown Butter

A classic of French restraint: delicate sole lightly floured, pan-fried in butter, and finished with nutty brown butter, lemon, and parsley.

🔪 Prep: 15 min🔥 Cook: 12 min⏱ Total: 27 min👤 2 servings

420

kcal

33g

Proteins

10g

Carbs

28g

Fats

Steps

  1. 1

    Pat the sole fillets dry. Season with salt and pepper, then dust lightly with flour and shake off the excess.

  2. 2

    Heat half the butter in a large skillet until foaming.

  3. 3

    Cook the fillets for 2 to 3 minutes per side, just until opaque and lightly golden. Keep warm.

  4. 4

    Add the remaining butter to the pan and let it turn nutty brown.

  5. 5

    Off the heat, add the lemon juice and parsley. Spoon the sauce over the fish and serve immediately.

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Sole Meunière with Brown Butter | La Baguette