Sole Meunière
If you've got sole fillets and flat-leaf parsley, you're most of the way to this French dish: about 55 minutes of cooking across 6 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet and pan. At easy difficulty across 6 steps, it's a good one for a busy evening. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Dairy Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pat the sole fillets thoroughly dry, season both sides with salt and pepper, then dredge in flour and shake off every loose grain so the coating is thin.
- Heat the oil with a knob of the butter in a large pan over medium-high heat until foaming, then lay in the fillets.
- Fry for about 2 to 3 minutes until golden underneath, turn carefully and cook a further 1 to 2 minutes until the flesh is opaque and flakes easily, then transfer to warm plates.
- Wipe the pan, add the remaining butter and cook over medium heat, swirling, for 2 to 3 minutes until it turns nut-brown and smells nutty.
- Take the pan off the heat, squeeze in the lemon juice to stop the browning and stir through the chopped parsley.
- Spoon the browned butter over the fish and serve at once with extra lemon wedges.
You'll use: Frying pan / skillet · Pan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Sole Meunière
- Chocolate Gateau Dessert
- Coq au vin Chicken
- Pork Cassoulet Pork
- Tuna Nicoise Seafood
Tips & common questions
How long does Sole Meunière take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Sole Meunière is an original French recipe developed in-house by Consomee. Photo: 700g Dover sole "à la meuniere" - English's of Brighton 2025-07-29.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.