Sole Meuniere


  • Servings: “2-4”
  • Difficulty: “easy”
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‎” I think every woman should have a blowtorch.” 

Julia Child


I had to pick up a few things from the grocery store the other day and while I was there I was contemplating what I would make for dinner and frankly I was stumped. I could BBQ something but it was raining and miserable so that was out and I didn’t fancy a soup or stew to counteract the weather. It was while passing the seafood counter that I swear I heard a little voice saying “Pick me. Pick me” and there right in front of me was the answer to my dinner quest……. Sole!!

To be honest I have never cooked sole before but I knew there were thousands of recipes on the net for cooking fish, especially sole, so I Googled it and found this recipe which it turns out is truly a “simple but tasty recipe for the grilling season and beyond.”

Here’s how we do this one.

Shopping list:

  • 2-4 fillets Sole (about 140g/5oz each)
  • 6 tbsp plain Flour
  • 9 ounces Butter
  • 3 tbsp light Olive oil
  • juice from one Lemon
  • Pinch of Salt and Pepper
  • 4 ounces chopped Parsley 

Putting it all together:

  1.  In a pie pan or similar sized container mix the flour, salt and pepper. Dredge the sole in the seasoned flour shaking off any excess.
  2. Heat a frying pan and add 3 ounces of butter. When the butter has melted gently place two of the filets in the pan and cook for about six minutes, turning once using a fish spatula, or until the filets are golden brown. Repeat for the remaining filets.
  3. Remove the filets and keep warm. Wipe out the pan and add the remaining 3 ounces of butter and melt. Add the lemon juice and parsley. Mix well.
  4. Plate the sole and spoon the butter parsley sauce over top.

Cooks note: To add another level of flavour add some Capers to the butter parsley sauce before spooning over the sole.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                         Bon Appetit


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