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Serves: 2
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

The original Sole Meunière in France is made with Dover Sole. Fillets of lemon sole, flounder or even scallopine of halibut are ideal for this simple recipe.


  • 1/2 cup all purpose flour
    4 sole fillets (each about 3 to 4 ounces)
    kosher salt
    Freshly ground black pepper
    2 tablespoons vegetable oil or canola oil
    2 tablespoons (1/4 stick) unsalted butter

    1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
    2 tablespoons chopped fresh Italian parsley
    1 tablespoon fresh lemon juice
    Lemon wedges


  • Step 1
    Place flour in a large plate or dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.

    Step 2
    Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.

    Step 3
    Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
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