sole fillet

The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find <a href="https://cooking.nytimes.com/recipes/1018510-clarified-butter">a recipe for clarified butter here</a>. This recipe is part of <a href="https://cooking.nytimes.com/new-essentials-french-cooking">The New Essentials of French Cooking</a>, a guide to definitive dishes every modern cook should master. <a href="https://store.nytimes.com/products/new-essentials-of-french-cooking">Buy the book.</a>

Sole Meunière

all-purpose flour

sole

Kosher salt,

white or black pepper,

butter

unsalted butter, diced,

parsley

lemon,

Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.

Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.

In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.

Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

A succulent fillet of white fish, pan-fried in clarified butter and served with a butter sauce.

Recipe: Sole Meunière

Simple Baked Sole fillet, Spiced Mediterranean-style and baked in a buttery lime sauce. Green onions, dill, and capers are welcomed additions here!

Baked Sole Fillet, the Mediterranean Way

lime

Private Reserve extra virgin olive oil

tbsp ghee

shallots, thinly sliced

garlic cloves, thinly-sliced

capers

tsp black pepper

tsp cumin

garlic powder

1.5 lb Sole fillet (about 10-12 thin fillets)

green onions, top trimmed, halved length-wise

dill

In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.

In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.

Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.

Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.

Remove the fish fillets from the oven and garnish with the chopped fresh dill.

Serve next to white rice or roasted Greek potatoes and a simple Mediterranean salad.

Simply delicious!  Have been making your recipes and Im such a fan of yours.  Everything has been wonderful!

Brilliant, very easy, and tasty. Would recommend

Really quick and easy. We used frozen sole and soaked it in milk while defrosting. We also didn't have olive oil, so used all butter. Delicious and quick to bake in the oven without drying out, thanks!

OMG, one of my top favorite fish recipes of all time.

Made it this evening. Tasted like I poached it in water. None of the flavor of the garlic and spices came through. Mushy. Will dredge my fish in flour and fry, as I formerly did, from now on.

My family loved this recipe.  I only added half the olive oil and butter, and the flavor was still amazing.  The cumin in the recipe is genius.  Best sole recipe I’ve found.

Tasty, but the fish disintegrated after only 10 minutes in the oven.  I might try it with a less fragile fish like tilapia or even halibut.

Hi Suzy. This recipe is genius! I served the Sole on a bed of angel hair pasta with a salad on the side. Scrumptious! Thank you. 🤩

https://content.jwplatform.com/videos/yknbj6rQ.mp4

Mediterranean Baked Sole Fillet

My hubby made a face when I bought sole fillets - he's really not a fan - so when I suggested this recipe for "MY" weekend he grudgingly agreed.  Was I ever surprised when he took his first bite and announced, "You have to make this again......and soon!"  We served it with plain rice to soak up the sauce, and it was so good.  We were actually half way through before we realized we had forgotten the dill.  Once again, hubby said it really wouldn't need it - but he was wrong! Do you NEED it?  Maybe not, but adding the dill sure added a wonderful flavourful and a lovely 'lift' to the meal.  This will be a regular in our rotation - for sure!
Next time we'll try it over some linguini or fettuccine.  I can see that the wonderful buttery sauce would be amazing with it.
Thank you for posting this.  It will be hard coming up with meals to follow this for the rest of the weekend.
SUPERB!

Hi Suzy, thanks for sharing this great recipe. My wife and all three kids loved it. So much in fact, that there were no leftovers to deal with!

I am looking forward to trying out more of your recipes.

Richard

Sole fillet cooks in less than 2 minutes which makes it an amazingly quick and easy dinner protein. The bread-less &quot;breading&quot; in this recipe is incredibly delicious! Just dried onion, Parmesan, and spices are what you need for a delicious golden crust.

Pan-Fried Sole Fillet

fish

onion

Parmesan cheese

tsp sea salt

oregano

tsp sweet paprika

eggs

Tbsp butter

Start the cooking process by cooking your side dishes. The sole fillets will be all cooked within 10 minutes so your side dishes should be almost done before you start adding the fillets to the pan.

Take the sole fillets out of the fridge, pat them dry with a paper towel, and set aside on the kitchen counter.

Get two large flat bowls that fit a fillet into it nicely, and add 2 eggs to one and whisk until completely liquid and not snotty anymore.

Add the dried onion, Parmesan, and spices to the other and whisk until well combined.

Preheat a large pan over medium heat and once hot, add a teaspoon of butter.

Submerge a sole fillet in the whisked eggs and then transfer to the other bowl and cover well with the crust ingredients.

Place 2-3 sole fish fillets at a time in the pan, not overcrowding it, and pan-fry for only 1 minute on one side, flip, and pan-fry another minute on the other side, then immediately serve with your side dishes.

Drizzle fresh lemon juice over the fillet.

Sole fillet cooks in less than 2 minutes which makes it an amazingly quick and easy dinner protein. The bread-less "breading" in this fish recipe is incredibly delicious! Just dried onion, Parmesan, and spices are what you need for a delicious golden crust.
Printable recipe: https://greenhealthycooking.com/pan-fried-sole-fillet/

Did you try the recipe? Take a picture and tag me on Instagram :) https://www.instagram.com/greenhealthycooking/

Top 4 sole fillet recipes from across the web

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Sole Meunière

Baked Sole Fillet, the Mediterranea...

Baked Sole Fillet, the Mediterranea...

Pan-Fried Sole Fillet

Top 4 sole fillet recipes from across the web

The most viewed sole fillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sole Meunière

Baked Sole Fillet, the Mediterranea...

Baked Sole Fillet, the Mediterranea...

Pan-Fried Sole Fillet

The most viewed sole fillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine