Sole Meuniere

Sole Meuniere

Sole Meuniere
One of our favourite things to eat, at home or out. When we see this on the menu at a restaurant we love it! Cracking recipe not many people cook at home, so it makes you look like a good cook! But it’s actually fairly easy. This recipe we learned from Rick Stein book fish and shellfish!
Serves 4



  • 4 nice pieces of sole fillets, about 120g each
  • 50g plain flour
  • Salt and pepper
  • 2 tbsp veg oil
  • 8tbsp butter
  • 4 tsp lemon juice
  • 2 tbsp chopped fresh parsley
  • 2 lemons cut into wedges to serve


  1. Preheat oven to 140 celsius
  2. Season your sole with salt and pepper.
  3. Put your flour on a plate and dip each side of each piece of fish in the flour so it is coated.
  4. Pat off any excess.
  5. Heat 1 tbsp oil in a large pan over medium heat.
  6. Add 2 tbsp of the butter until it starts to brown.
  7. Add 2 of the pieces of sole.
  8. Cook untouched for 4 minutes and gently turn over.
  9. Add 1 tsp lemon juice to the pan.
  10. Cook fish for another 4 minutes.
  11. Lift onto a serving plate which we will use to keep the fish warm in a heated oven.
  12. Add oil and then butter again, same as before and cook remaining 2 fillets the same way.
  13. Transfer to oven again.
  14. Wipe out your skillet.
  15. Add remaining 4 tbsp butter.
  16. When it begins to turn brown add the remaining lemon juice to the pan.
  17. Add your parsley and season with salt and pepper.
  18. Plate your sole fillets and pour the lemon butter sauce over the fillets evenly.
  19. Serve with lemon wedges on the side.