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Sole Meuniere (Sole in Lemon-Butter Sauce)

Rated as 2.33 out of 5 Stars

"This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults alike. This is a restaurant-caliber recipe that you truly can prepare in 15 minutes! For fussy eaters, I cut back on the lemon juice a little. I like to serve this with ratatouille. Serve with lemon wedges."
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20 m servings 373
Original recipe yields 4 servings (4 fillets)


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  1. Preheat the oven to 250 degrees F (120 degrees C). Place 2 serving plates in the oven to pre-warm.
  2. Divide oil between 2 large skillets and heat over medium heat until oil shimmers.
  3. While oil is heating, sprinkle salt and pepper over both sides of fillets. Pour flour into a pie plate and dredge fillets on both sides until evenly coated.
  4. Add butter evenly to both skillets and swirl to mix with oil. When foam subsides, add fish and cook until golden brown, 2 to 3 minutes per side.
  5. Carefully turn fish over and cook until opaque white in the middle and starting to brown on the bottom, 1 to 2 minutes more. Transfer fish to the warmed plate and loosely cover with aluminum foil. Return plates to the oven.
  6. Return skillets to medium-high heat. Add butter and cook until golden brown, 1 to 2 minutes. Remove from heat and stir in parsley and lemon juice. Spoon butter sauce over fish.


  • Cook's Note:
  • It's very easy to ruin the appearance of this dish by breaking the fish. It just takes a little bit of extra care when flipping and serving the fillets, by using 2 large skillets and 2 pre-warmed serving plates. Make a foil tent to keep them warm and moist while you make the sauce.

Nutrition Facts

Per Serving: 373 calories; 25.6 12.2 23.2 106 256 Full nutrition

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1-19-2020 Easy to make and oh so good. Made as outlined, using petrale sole from Pike Place Fish Market in Seattle. Added capers to butter before placing sauce over sole. Great addition. Use...

I made this dish with frozen fillets. The fillets were very thin so I cooked them only 2 min. on each side. I then proceeded to make the butter "sauce". The butter turned brown very quickly a...