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Classic French Sole Recipe: A Culinary Journey

It’s said that this classic French dish, Sole Meunière is what created Julia Child’s life long passion for French cuisine.
It is very good and it’s flawless in its simplicity and attention to detail. It uses copious amounts of clarified butter and is finished with brown butter. Add some lemon juice, salt, pepper and fresh parsley and there you have it. As always, I suggest you prepare the classic dish and taste it before you start to change it around. 
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Sole filets
  • Flour for dusting the filets
  • Salt and Black or White Pepper
  • 6 Tbsp Butter keep 2 Tbsp aside to finish the sauce.
  • 2 Tbsp Extra Virgin Olive Oil
  • Juice of one Lemon
  • Freshly chopped Parsley
3 Tbsp Capers, optional

Equipment

  • Large Saute Pan

Method
 

  1. Preheat you over to its lowest setting. As you are going to cook the filets in batches, the oven will keep them warm.
  2. Begin by seasoning your flour with salt and pepper. Then season your filets, knocking off any excess flour.
  3. Heat your sauté pan over medium/ high heat add in 1/2 of the butter (2 Tbsp) and 1/2 of EVOO and wait until the butter is sizzling and gently place in half of the filets, without crowding them.
  4. Sauté until golden brown and flip over. Usually it’s about 2-3 minutes per side depending on thickness. Remove from the pan with your fish spatula and on a warm plate and into the oven.
  5. Just add your retained 2 tablespoons of butter and lemon juice, capers if you're using them, back into the pan and reduce until the butter browns slightly. Then pour the sauce over the filets and sprinkle the fresh parsley on the top.

Notes

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