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Classic French Sole Meunière (Pan-Fried Fish in Nutty Brown Butter, Lemon and Parsley)
The quintessential Parisian seafood standard: delicate white fish fillets dredged in flour, pan-seared to a golden lace, bathed in foaming nutty brown butter (beurre noisette), fresh lemon juice, and chopped parsley.
Prep
10 min
Cook
10 min
Total
20 min
Ingredients
2servings
- All-purpose flour for dusting40 g
- Unsalted high quality butter60 g
- Fresh lemon juice2 tbsp
- Fine sea salt0.5 tsp
Preparation Steps
1
Pat 400 g sole or flounder fillets dry, season with salt, and dredge lightly in flour, shaking off excess.
3 min timer
2
Melt 20 g butter with 1 tbsp oil in skillet over medium heat. Fry fillets for 3 minutes per side until golden; transfer to warm plates.
6 min timer
3
Wipe pan clean, add remaining 40 g butter, and cook until it foams, subsides, and turns aromatic hazelnut-brown.
2 min timer
4
Remove from heat, squeeze in lemon juice and chopped parsley (it will foam sizzle), and pour foaming butter sauce immediately over fish.
1 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
