Step 1 of 5
Sole meunière
Pat the fish dry and season both sides with salt and white pepper. Just before cooking, dust them with flour and shake off every bit of excess.
Tip: Flour too early and it goes pasty on the damp fish.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Sole meunière take?
25 min all in — 10 min prep, 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 2 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Fish, Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Dover sole → Lemon sole, plaice or flounder, whole or as fillets. Softer and cheaper. Whole fish need 2 to 3 minutes a side; fillets about a minute a side.
What should I watch for?
If the butter starts to smell burnt, lower the heat. Burnt butter at this stage turns the crust bitter.
Any tips from this recipe?
To fillet at the table, run a knife down the line of the backbone, push the top fillets off to each side, lift the bone out from the tail, and fold the fillets back. Warm the plates. Brown butter sets fast on a cold plate.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.