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Sole A La Meunière


I first tried this dish at Fishworks in London many years ago.

The waiter said:

– We have day boat Dover Sole which is super fresh.

– Let’s go for that, I said.

– How would you like that cooked? A la meunière?

I had no idea what that meant. I said to myself, let’s go for that fancy sounding way.

And then I had the first bite, BOOM! I think I could probably have sole a la meunière every week for the rest of my life.


Sole a la meuniere

My favourite fish, my favourite way
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1 person


  • 1 Dover or lemon sole (500g uncleaned)
  • 3 tbsp all purpose flour
  • white pepper
  • salt
  • 1 tbsp clarified butter or ghee

For the meuniere sauce

  • 50 g butter
  • 1 tbsp parsley
  • 1 tsp cappers
  • 1 tbsp lemon juice
  • salt


Sole preparation

  • Remove the skin from both sides of the sole.
  • You can also remove its head, as then it's easier to fit into the pan.

Cooking the sole

  • In a pan, heat the clarified butter over medium heat
  • Place the floured sole gently in the pan. You should hear a gentle sizzling sound.
  • Cook over medium heat for 5-6 mins on each side until the colour is golden and lightly brown. The time here is indicative, so you should adjust it to the size of your fish.
  • Once the fish is cooked, rest for 5 minutes.

Sauce meunière

  • TIP: Start preparing your sauce once your fish is cooked.
  • In a sauce pan, over medium heat, add the butter and season slightly.
  • Heat until the butter begins to caramelise and brown.
  • At this stage add your lemon juice, capers and your parsley.
  • You should hear sizzling.
  • Pour the sauce over the sole.
  • Enjoy!
dover sole recipes, lemon sole recipes, sole a la meunière, Sole meuniere

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