Classic Sole Meunière with Capers and Fine Herbs
Classic Sole Meunière with Capers and Fine Herbs
Prep: 15 min • Cook: 10 min. A timeless French dish featuring delicate pan-fried sole, bathed in a rich, nutty brown butter sauce, brightened with fresh lemon juice, fresh parsley, and enhanced by the briny burst of capers and the subtle anise notes of chervil. This elegant meal is surprisingly simple to prepare, making it perfect for both a sophisticated weeknight dinner or a special occasion.
- Preparation time
- 15 min
- Cooking time
- 10 min
- Total time
- 25 min
- Servings
- 4
Instructions
Preparation
- 1Pat the sole fillets completely dry with paper towels. Season both sides with salt and freshly ground black pepper.
- 2Place the flour in a shallow dish. Lightly dredge each sole fillet in the flour, shaking off any excess.
- 3Finely chop the fresh parsley and chervil (if using). Juice half of the lemon and slice the other half into wedges for serving.
Cooking
- 1Melt 3 tablespoons of unsalted butter in a large non-stick skillet over medium-high heat until the foam subsides and the butter just starts to turn golden brown. Be careful not to burn it.
- 2Carefully place two sole fillets into the hot skillet. Cook for 2-3 minutes per side, until golden brown and cooked through. The exact cooking time will depend on the thickness of the fish.
- 3Remove the cooked fillets to a warm plate and cover loosely with foil to keep warm. Repeat with the remaining two fillets, adding another 3 tablespoons of butter to the pan if needed.
- 4Once all fish is cooked, reduce the heat to medium-low. Add the remaining 3 tablespoons of butter (if not already used) to the same skillet. Cook until the butter turns a rich golden-brown and smells nutty (beurre noisette).
- 5Remove the skillet from the heat immediately. Stir in the fresh lemon juice, drained capers, chopped parsley, and chopped chervil (if using). Swirl to combine.
Serving
- 1Spoon the warm meunière sauce generously over the sole fillets. Serve immediately with lemon wedges on the side.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 35 g
- Fat
- 31 g
- Carbs
- 11 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 35 g |
| Fat | 31 g |
| Carbs | 11 g |
Tips
- Ensure sole fillets are completely dry before dredging for a crispier crust.
- Watch the butter carefully when browning; it can go from nutty to burnt very quickly.
- Serve with simple sides like steamed asparagus, green beans, or boiled new potatoes to let the sole