Filet of Sole Meuniere Recipe

This is a simple, quick and delicious treatment for sole or any other thin fish. Have everything ready for the meal before cooking the fish, since it takes only a few minutes and is best eaten hot. Increase quantity as needed, but if preparing more filets, use an additional skillet.
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  • 2 filets of sole, about 6 oz each
  • salt and pepper
  • 1 tablespoon flour
  • 2 tablespoons butter, divided
  • 1/2 lemon, juiced
  • Warm a serving plate or 2 dinner plates.
  • Heat 1 tablespoon butter in a 12" skillet. Salt and pepper the filets, dust with flour and lay them flat in the skillet. Cook about 2 minutes on each side. Remove to warm plate.
  • Add remaining butter to skillet and cook until foamy. Add lemon juice, scrape up any bits from the pan, and pour over fish. Serve hot. Serve with remaining 1/2 lemon cut into wedges, if desired.

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