This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Sole Meunière (Sole à la Meunière)

Name: Sole Meunière (Sole à la Meunière)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: French
Ingredients: White fish fillets (sole) (2 pieces); Flour, for dusting (1/3 cup); Butter (4 tablespoons); Oil (1 tablespoon); Lemon juice (2 tablespoons); Fresh parsley, chopped (2 tablespoons); Salt (1/2 teaspoon); Black pepper (1/4 teaspoon)

by Dana Peredo

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39 viewsTotal time: 22 min

White fish fillets dusted with flour and browned in butter, finished with a quick sauce made with butter, lemon, and parsley.

Servings: 2
Prep: 10 min
Cook: 12 min
Difficulty: Easy
Category: Main course
Cuisine: French
Serve: Hot
Texture: Crispy / Crunchy, Juicy
Techniques: Sauté
Meal: DinnerLunch

Date night
Quick weekday meal

Tips

Keep a close eye on the butter as it browns—it can go from golden brown to burnt very quickly.

Ingredients

White fish fillets (sole) (2 pieces)
≈ $28.80 MXN
Flour, for dusting (1/3 cup)
No price yet
Butter (4 tablespoons)
≈ $14.87 MXN
Oil (1 tablespoon)
$0.81 MXN
Lemon juice (2 tablespoons)
No price yet
Fresh parsley, chopped (2 tablespoons)
No price yet
Salt (1/2 teaspoon)
≈ $0.08 MXN
Black pepper (1/4 teaspoon)
No price yet

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $44.56 MXN

≈ $22.28 MXN per serving

4 of 8 ingredients

priced

50%

Prices are approximate. · Last updated Oct 7, 2026

Some prices may be outdated.

Tools

Frying pan
Knife
Cutting board
Tongs
Measuring spoons

Steps

1. Season and coat the fish in flour5 min
Pat the fillets dry, season with salt and pepper, and dredge them in flour, shaking off any excess.
2. Sear the fish6 min
Heat the oil with 1 tablespoon of butter in a skillet over medium-high heat. Cook the fillets for 2–3 minutes per side, until they are golden brown and flake easily. Remove and set aside.
3. Prepare the golden butter with lemon4 min
Reduce the heat to medium, melt the remaining butter until it turns a hazelnut color and smells nutty, about 2 minutes. Remove from the heat and stir in the lemon juice and parsley.
4. Serve1 min
Drizzle the fish with the lemon butter and serve immediately.