French · Members
Sole Meuniere
Delicate sole fillets dredged in flour, pan-fried in butter and finished with a nutty brown butter, lemon and parsley sauce.
- Classic French bistro dish
- Ready in 20 minutes
- Nutty brown butter sauce
Sole meuniere is the dish that famously made a young American cook fall in love with French food, and it deserves its legend. The name refers to the miller's wife, a nod to the light dusting of flour that helps the thin fillets brown without sticking. The whole thing comes together in about 10 minutes, and the sauce is nothing more than butter cooked until it smells like toasted hazelnuts, sharpened with lemon. Simple technique, perfect result.
Instructions
Heat the oven to 200 degrees F and place a platter inside to warm.
Members-only recipe
Unlock the rest of this recipe
You are seeing the first 2 ingredients and step 1 of 10. Join the club for every ingredient, every step, our test-kitchen tips and nutrition for all 175 recipes.
Try it free for 15 days, then $8.99/month or $89.99/year. Cancel anytime.
Already a member? Sign in
