Photo of Sole meunière by WW

Sole meunière

Total Time
20 min
10 min
10 min
This classic French recipe is elegant but also quick and easy, our favourite kind of fancy. Browned butter is the low-key hero of this simple dish, turning nutty when toasted in a skillet.



1 tbsp(s), drained

Fresh parsley

1 tbsp(s), finely chopped leaves

Lemon zest

½ tsp(s), finely grated, plus 1 tbsp juice

Uncooked sole

16 oz, 4 fillets, 4 oz each

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

All-purpose flour

2 tbsp(s), divided

Unsalted butter

3 tbsp(s), divided


  1. In a small bowl, stir the capers, parsley, and lemon zest and juice.
  2. Pat the fish dry with paper towels. Season the fish with the salt and black pepper. Sprinkle 1 tbsp flour over the fish. Rub the flour to coat the entire surface of the fillets with a thin, even layer. Turn the fish over and repeat with the remaining 1 tbsp flour.
  3. In a 12-inch nonstick skillet, melt 2 tbsp butter over medium heat, swirling the pan until the foam subsides. Add the fish and cook until lightly browned on the bottom, about 3 minutes. Carefully turn the fish. Continue to cook until the fish flakes easily with a fork, 2 to 3 minutes more. Transfer the fish to a platter.
  4. Add the remaining 1 tbsp butter to the same skillet and cook until lightly browned, 1 to 2 minutes, swirling the pan often. Stir in the lemon mixture until well combined. Remove the pan from heat. Pour the sauce over the fish.
  5. Per serving (1 fillet and about 1 tbsp sauce)