Name: Classic Sole Meunière with Capers and Fine Herbs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 4 pcs sole fillets (skinless, about 4-6 oz each); 0.5 cup all-purpose flour (for dredging); 6 tbsp unsalted butter (divided); 1 pcs lemon (half for juice, half for wedges); 2 tbsp fresh parsley (finely chopped); 1.5 tbsp capers (drained); 1 tbsp fresh chervil (finely chopped (optional, but highly recommended)); salt (to taste); black pepper (freshly ground, to taste)

Classic Sole Meunière with Capers and Fine Herbs - Image 1

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
Course: Main
Complexity: Easy

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Ingredients

4 pcs sole fillets(skinless, about 4-6 oz each)
1/2 cup all-purpose flour(for dredging)
6 tbsp unsalted butter(divided)
1 pc lemon(half for juice, half for wedges)
2 tbsp fresh parsley(finely chopped)
1 1/2 tbsp capers(drained)
1 tbsp fresh chervil(finely chopped (optional, but highly recommended))
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

Preparation

Pat the sole fillets completely dry with paper towels. Season both sides with salt and freshly ground black pepper.
Place the flour in a shallow dish. Lightly dredge each sole fillet in the flour, shaking off any excess.
Finely chop the fresh parsley and chervil (if using). Juice half of the lemon and slice the other half into wedges for serving.

Cooking

Melt 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.
Carefully 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.
Remove 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.
Once 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).
Remove 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

Spoon the warm meunière sauce generously over the sole fillets. Serve immediately with lemon wedges on the side.

Nutrition

Servings: 4
Serving size (imperial): 5.3 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	450.5 kcal	300 kcal	1,802 kcal
Protein	35.2 g	23.5 g	140.8 g
Fat	30.8 g	20.5 g	123.2 g
Carbs	10.5 g	7 g	42 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

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Ingredients

4 pcs sole fillets(skinless, about 4-6 oz each)
1/2 cup all-purpose flour(for dredging)
6 tbsp unsalted butter(divided)
1 pc lemon(half for juice, half for wedges)
2 tbsp fresh parsley(finely chopped)
1 1/2 tbsp capers(drained)
1 tbsp fresh chervil(finely chopped (optional, but highly recommended))
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

Preparation

Pat the sole fillets completely dry with paper towels. Season both sides with salt and freshly ground black pepper.
Place the flour in a shallow dish. Lightly dredge each sole fillet in the flour, shaking off any excess.
Finely chop the fresh parsley and chervil (if using). Juice half of the lemon and slice the other half into wedges for serving.

Cooking

Melt 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.
Carefully 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.
Remove 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.
Once 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).
Remove 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

Spoon the warm meunière sauce generously over the sole fillets. Serve immediately with lemon wedges on the side.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

450.5 kcal

300 kcal

1,802 kcal

Protein

35.2 g

23.5 g

140.8 g

Fat

30.8 g

20.5 g

123.2 g

Carbs

10.5 g

7 g

42 g