Sole meunière

Sole meunière

Try out a real classic French fish dish with our easy sole meunière recipe. Lemon sole is floured and panfried until golden in a caper butter sauce, then served with fresh parsley and a squeeze of lemon juice.
  • Cooking:
  • Serves: 1 person



  1. Step 1

    Sprinkle some flour over a large plate. Pat the fish fillets dry, then place on the plate and dust with flour on each side, tapping to remove any excess flour
  2. Step 2

    Place a large non-stick frying pan over a medium-high heat and add around two thirds of the butter. Once melted, swirl to coat the base of the pan, then add the fish fillets skin-side down and sprinkle the flesh with a pinch of salt
  3. Step 3

    Cook for a couple of minutes, adjusting the heat if needed. You want the butter to be foaming but not burning
  4. Step 4

    Once the butter is nutty brown and foaming (a couple of minutes), add the rest of the butter and the capers to the pan and use a spoon the baste the fish for a further minute
  5. Step 5

    Take the pan off the heat, season the fish with lemon juice and leave to sit for a minute
  6. Step 6

    Carefully transfer the sole fillets to plates, then add the parsley to the butter sauce and pour the sauce over the fish to finish