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  • Weyand's Chef

Sole a la Meuniére


6 Sole Fillets

1  1/4 teaspoons salt

1/2 teaspoon pepper, plus more to taste

3/4 cup flour (Wondra* or All-Purpose)

6 tablespoons vegetable oil

12 tablespoons (1  1/2 sticks) unsalted butter

Juice of 2 lemons (1/4 cup)

1/4 cup flat-leaf parsley


Preheat the oven to 300º.  Dry the sole fillets and season both sides with 3/4 teaspoon of the salt and the pepper.  Dredge the fillets in the flour and shake off the excess.

Heat 2 tablespoons of the oil in a large nonstick sauté pan over a medium-high flame.  When the oil smokes, add 2 fillets and cook for 3 minutes on each side.  Transfer to a a baking sheet, place in the warm oven, and continue with the next 2 fillets.  Add oil as necessary, heating to the smoking point before adding the fillets.  Repeat with the remaining 2 fillets.

Transfer all of the cooked filets to the oven and wipe the sauté pan with a paper towel.  Add the butter to the pan over a medium flame.  It will melt, foam, subside, and then begin to bubble again and turn a nutty brown.   Add the lemon juice, parsley, the remaining 1/2 teaspoon of salt, and several grindings of pepper to taste.  Serve the fillets on warm plates with the sauce spooned over.

*Wondra Flour:  This Gold Medal flour yields the best results when pan-frying fish.  It has a fine blend of wheat and barley that creates a very smooth and crispy crust.

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