📝 About This Recipe
Named for the 'miller's wife' (la meunière) who supposedly dusted her fish in flour before frying, this iconic dish is the epitome of French elegance and simplicity. It features delicate fillets of Dover sole, pan-seared to a golden crisp and bathed in a nutty beurre noisette infused with bright lemon and fresh parsley. This dish famously captured Julia Child’s heart during her first meal in France, and its perfect balance of rich butter and citrus acidity remains a timeless masterpiece of the seafood repertoire.
🥗 Ingredients
The Fish
- 2 pieces Dover Sole fillets (approx. 6-8 oz each, skinned and patted very dry)
- 1/2 cup All-purpose flour (for dredging)
- 1/2 teaspoon Fine sea salt (plus more to taste)
- 1/4 teaspoon White pepper (freshly ground)
- 2 tablespoons Clarified butter (for high-heat sautéing)
The Meunière Sauce
- 4 tablespoons Unsalted European-style butter (high fat content is best)
- 1 tablespoon Fresh lemon juice (strained of seeds)
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 1/2 Lemon (sliced into thin rounds for garnish)
- 1 tablespoon Capers (optional, rinsed and drained)
👨🍳 Instructions
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1
Begin by preparing your mise en place. Finely chop the parsley and squeeze the lemon juice. Ensure the fish fillets are at room temperature for about 10 minutes before cooking.
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2
Use paper towels to pat the sole fillets thoroughly dry on both sides. Moisture is the enemy of a crisp crust.
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3
In a wide, shallow dish, whisk together the flour, sea salt, and white pepper until well combined.
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4
Place a large stainless steel or carbon steel skillet over medium-high heat. Add the clarified butter and allow it to heat until it shimmers and is just beginning to smoke.
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5
Just before the pan is ready, dredge one fillet in the flour mixture, shaking off every bit of excess. The coating should be a translucent, thin veil, not a heavy crust.
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6
Carefully lay the fillet into the hot skillet, laying it away from you to avoid oil splashes. Repeat the dredging and placing process with the second fillet.
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7
Sauté the fish for 2 to 3 minutes without moving them. You are looking for a beautiful, uniform golden-brown color on the bottom.
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8
Using a wide fish spatula, gently flip the fillets. Cook for another 1 to 2 minutes on the second side. The fish is done when it is opaque throughout and flakes easily.
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9
Transfer the fillets to warmed serving plates. Wipe out the skillet quickly with a clean paper towel to remove any burnt flour bits.
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10
Return the skillet to medium heat and add the 4 tablespoons of unsalted butter. Swirl the pan constantly as the butter melts and begins to foam.
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11
Watch closely as the milk solids in the butter turn golden brown and the aroma becomes nutty and toasted (beurre noisette). This takes about 1-2 minutes.
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12
Immediately remove the pan from the heat. Add the lemon juice and chopped parsley; the sauce will foam and sizzle vigorously—this is the 'meunière' effect.
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13
Stir in the capers if using, then immediately spoon the hot, foaming butter sauce over the fish fillets.
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14
Garnish with a fresh lemon slice and a final pinch of parsley, and serve immediately while the butter is still effervescent.
💡 Chef's Tips
Always pat the fish bone-dry; even a little moisture will cause the fish to steam rather than sear. Use clarified butter for the initial frying because it has a higher smoke point, preventing the fish from tasting burnt. Don't dredge the fish in flour until the very second you are ready to put it in the pan, or the flour will become gummy. Listen to the butter; once the 'sizzling' sound of the water evaporating stops, the butter will brown very quickly, so stay vigilant. If you can't find Dover Sole, Petrale Sole or even Flounder make excellent, more accessible substitutes.
🍽️ Serving Suggestions
A crisp, chilled Chablis or Sancerre cuts through the richness of the butter beautifully. Serve alongside steamed tournéed potatoes tossed in butter and chives. Blanched haricots verts (French green beans) add a fresh, crunchy contrast to the delicate fish. A simple side of crusty baguette is essential for mopping up the remaining brown butter sauce. For a modern touch, serve over a bed of wilted spinach or sautéed asparagus spears.