📝 About This Recipe
Experience a refined twist on the quintessential French classic, where delicate flatfish meets the nutty richness of 'beurre noisette.' This oven-finished method ensures the fish remains incredibly moist and tender while achieving a perfectly golden, flour-dusted crust. It is a sophisticated yet approachable dish that celebrates the elegance of simple, high-quality ingredients like fresh lemon, aromatic parsley, and briny capers.
🥗 Ingredients
The Fish
- 4 pieces Dover Sole or Petrale Sole fillets (6-8 oz each, skinless and patted very dry)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon White pepper (freshly ground)
- 2 tablespoons Extra-virgin olive oil (for searing)
The Meunière Sauce
- 6 tablespoons Unsalted butter (high-quality European style preferred)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 2 tablespoons Nonpareil capers (drained and rinsed)
- 3 tablespoons Fresh flat-leaf parsley (finely chopped)
- 1 teaspoon Lemon zest (finely grated)
For Garnish
- 4 pieces Lemon slices (thin rounds)
- 1 handful Microgreens or parsley sprigs (for a fresh pop of color)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Place a large, oven-safe rimmed baking sheet or a wide ceramic baking dish inside the oven to preheat.
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2
Thoroughly pat the sole fillets dry with paper towels. This is crucial for achieving a golden crust rather than steaming the fish.
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3
In a shallow dish or pie plate, whisk together the flour, kosher salt, and white pepper.
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4
Dredge each fillet in the seasoned flour, shaking off any excess. The coating should be very thin and translucent, not thick or cakey.
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5
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until the oil shimmers but isn't smoking.
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6
Working in batches if necessary, sear the fillets for just 1-2 minutes per side until they develop a light golden hue. Do not cook them through at this stage.
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7
Carefully transfer the seared fillets to the preheated baking sheet or dish in the oven. Bake for 4-6 minutes, depending on the thickness, until the flesh is opaque and flakes easily with a fork.
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8
While the fish finishes in the oven, wipe out your skillet and add the 6 tablespoons of butter over medium heat.
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9
Cook the butter, swirling the pan constantly, until the foaming subsides and the milk solids turn a deep golden brown and smell nutty (beurre noisette). This usually takes 3-4 minutes.
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10
Immediately remove the pan from the heat to stop the browning. Stir in the lemon juice—be careful, as it will hiss and steam.
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11
Add the capers, lemon zest, and chopped parsley to the butter sauce, swirling to combine.
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12
Remove the fish from the oven and plate immediately. Spoon the warm brown butter sauce generously over each fillet.
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13
Garnish with fresh lemon slices and a final sprinkle of parsley before serving while piping hot.
💡 Chef's Tips
Always use a fish spatula to flip the sole; it is a very delicate fish that breaks easily. If you cannot find Dover Sole, Flounder or Tilapia make excellent, more affordable substitutes. Don't walk away from the butter while browning it; it goes from nutty perfection to burnt in a matter of seconds. Ensure the fish is at room temperature for 10 minutes before cooking to ensure even heat distribution in the oven. Rinsing the capers prevents the sauce from becoming overly salty, allowing the lemon to shine.
🍽️ Serving Suggestions
Pair with steamed haricots verts tossed in a touch of shallot butter. Serve alongside crushed buttery fingerling potatoes or a light rice pilaf. A crisp, chilled glass of Sancerre or Chablis cuts through the richness of the butter perfectly. Follow the meal with a light lemon sorbet to cleanse the palate. Accompany with a simple arugula salad dressed in a light vinaigrette.