Sole Meunière

Sole Meunière is the first dish Julia Child ate in France, starting her love affair with French cuisine. An easy, 10-minute recipe, perfect for weeknights!
Sole Meunière topped with capers and parsley on a serving platter.
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5 from 1 vote
Course Main Course
Cuisine French
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 356kcal
Author Liren Baker

Ingredients

  • 1 1/2 lb petrale sole or Dover sole
  • 1 cup all-purpose flour
  • 2 teaspoons Herbes de Provence
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice half a lemon
  • 3 tablespoons capers
  • 2 tablespoons caper juice
  • 1 tablespoon butter or substitute with more olive oil
  • 2 tablespoons finely chopped fresh flat leaf parsley

Instructions

  • Pat the fish dry with paper towels.
  • In a shallow bowl, whisk together the flour, Herbes de Provence, salt and pepper. Dredge the fish in the flour, tapping off excess flour.
  • Heat the olive oil in a large non-stick skillet over medium heat. Working in batches, cook the fish for about 2 minutes per side, until the fish is golden brown. Add more olive oil if necessary if the pan dries up. Transfer the fish to a platter and repeat until all the fillets are cooked.
  • Lower the heat to medium-low. Stir in the lemon juice, capers and caper juice to the pan. Let the sauce bubble, then whisk in the butter (or more olive oil). Pour the sauce over the fish and garnish with parsley. Serve immediately.

Notes

Adapted from Julia and Jacques Cooking at Home (Alfred A. Knopf, 1999).

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 25g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 1278mg | Potassium: 316mg | Fiber: 1g | Vitamin A: 330IU | Vitamin C: 6.1mg | Calcium: 53mg | Iron: 2.7mg
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