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sauteeing French
Sole Meuniere Recipe-11958

Photo by: Shutterstock, stock photo of a similar dish.
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The simplest of preparations for the sweetest of fish—a classic.

Yield: 2 portions


  • 1 lemon half (cut lengthwise)
  • 2 lemon sole or grey sole fillets (6 to 7 ounces each)
  • Salt and freshly ground black pepper, to taste
  • Flour for dredging
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley


1. Cut the lemon in half again lengthwise, and then slice the wedges crosswise into paper-thin slices. Remove any seeds. Set aside.

2. Season the fillets lightly with salt and pepper, and dredge them thoroughly in flour. Shake off any excess flour.

3. Heat 2 tablespoons of the butter and the oil in a large skillet over medium-high heat. When the butter stops foaming, add the fillets. Cook, turning once, until golden and cooked through, 5 minutes. Transfer to dinner plates and keep warm.

4. Lower the heat under the skillet, and swirl in the remaining 1 tablespoon butter and the lemon slices. Sprinkle with the parsley, and season lightly with salt and pepper. Spoon the sauce over the fillets, and serve immediately.

© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on using lemon sole fillets 6 oz each. Nutritional information includes 1/4 teaspoon of added salt.


Nutritional Information

Nutrients per serving (% daily value)

394kcal (20%)
435mg (18%)
26g (40%)
12g (62%)
127mg (42%)
180mcg RAE (6%)
50mg (83%)
75mg (7%)
1mg (8%)

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