Cinnamon Free Sole Meunière
Sole Meunière is one of those classic French dishes that feels impossibly elegant yet comes together with just a handful of clean, simple ingredients. Delicate sole fillets get a light dusting of flour, then pan-fried in clarified butter until the edges turn golden and the flesh flakes at the gentlest touch. The real magic happens in the sauce — unsalted butter swirled over heat until it deepens to a rich, nutty amber, then brightened at the last second with fresh lemon juice and a shower of flat-leaf parsley. For anyone avoiding warm spices, this recipe is a natural fit: there's nothing hidden in the ingredient list, no spice blends, no seasoning shortcuts — just salt, pepper, butter, and citrus doing exactly what they're supposed to do. The result is a plate that tastes luxurious without being fussy, and the whole process moves quickly once your skillet is hot. Serve it immediately with extra lemon wedges on the side and something simple to soak up every last drop of that brown butter sauce.
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Learn more →Ingredients
4 servings
- 4 sole fillets (about 5–6 oz each), skin removed
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ½ cup all-purpose flour
- 4 tbsp clarified butter or ghee, divided
For the sauce
- 4 tbsp unsalted butter
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving
Instructions
- 1
Pat the sole fillets thoroughly dry with paper towels, then season both sides with the salt and pepper. Spread the flour in a shallow dish. Dredge each fillet in the flour, shaking off any excess so only a thin, even coating remains.
- 2
Heat 2 tbsp of the clarified butter in a 12-inch skillet over medium-high heat until the butter shimmers and a pinch of flour dropped in sizzles immediately. Working in two batches to avoid crowding, add 2 fillets and cook undisturbed for 2–3 minutes, until the underside is golden and the edges are opaque. Flip carefully and cook for 1–2 minutes more, until the fish reaches 145°F (63°C) on an instant-read thermometer and flakes easily when pressed with a fork. Transfer to a warm plate and tent loosely with foil. Wipe the skillet clean and repeat with the remaining 2 tbsp clarified butter and 2 fillets.
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