Entree: French Southern Territories – Central Culinary Region – Sole Meunière (Classic pan-fried sole in browned butter with lemon and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 5 min

Total 25 min

Ingredients

- 4 sole fillets, approx. 6 oz (170 g) each
- 1/2 cup (60 g) all-purpose flour, plus extra for dredging
- 1 tsp (5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil (vegetable or grapeseed)
- 6 tbsp (85 g) unsalted butter
- 1 lemon (about 2 tbsp/30 ml juice), zested and juiced
- 2 tbsp (8 g) chopped flat-leaf parsley
- Lemon wedges, for serving (optional)

Instructions

1. Pat the sole fillets dry with paper towels and season both sides with the kosher salt and black pepper. Lightly dredge each fillet in the flour, shaking off excess.
2. In a large skillet over medium-high heat, add the neutral oil and 2 tablespoons of the butter. When the butter foams and the pan is hot, add the fillets in a single layer (do not crowd; cook in batches if needed).
3. Cook the fillets 2–3 minutes on the first side until the edges begin to turn golden, then gently flip and cook 1–2 minutes more until just cooked through. Transfer cooked fillets to a warm plate and keep loosely covered.
4. Reduce heat to medium-low and add the remaining butter to the skillet. Let the butter cook, swirling the pan occasionally, until it turns a deep nutty brown and smells toasted, about 2–3 minutes—watch carefully to avoid burning.
5. Remove the pan from heat, stir in the lemon zest and lemon juice, then add the chopped parsley and taste for seasoning. Spoon the browned butter sauce over the fillets.
6. Serve immediately with lemon wedges alongside steamed potatoes or a simple green vegetable.