Dover Sole Meunière is a timeless French dish known for its delicate flavor and elegant preparation. The word meunière means “miller’s wife” in French, referring to the light dusting of flour before the fish is pan-fried. The sole is cooked in butter until golden, then served with a simple sauce of brown butter, lemon, and parsley. It’s light, rich, and quick to prepare, highlighting the natural sweetness of the fish. This recipe serves 2.
Ingredients
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2 whole Dover sole (cleaned and skinned, or fillets if preferred)
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Salt and black pepper
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½ cup all-purpose flour (for dusting)
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3 tablespoons unsalted butter
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1 tablespoon vegetable oil (to prevent the butter from burning)
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Juice of ½ lemon
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1 tablespoon chopped fresh parsley
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Lemon wedges, for serving
Preparing the Fish
Pat the fish dry with paper towels. Season both sides with salt and pepper. Lightly dust the fish with flour, shaking off the excess. This gives the fish a gentle crust and helps the butter sauce cling to it.
Cooking the Sole
In a large nonstick or well-seasoned pan, heat the butter and oil over medium heat until the butter foams. Carefully add the fish to the pan. If using whole sole, cook about 4–5 minutes per side. If using fillets, cook 2–3 minutes per side.
Once the fish is golden brown and just cooked through, remove it from the pan and place on a warm plate.
Making the Sauce
Keep the pan on the heat and let the butter continue to brown slightly, just until it smells nutty. Add the lemon juice and parsley, swirl the pan, and pour the sauce directly over the fish.
Serving
Serve immediately with lemon wedges, and a side of boiled potatoes, green beans, or crusty bread to soak up the buttery sauce.
Dover Sole Meunière is about simplicity done right. It’s quick, subtle, and lets quality ingredients speak for themselves—a dish that never tries too hard and doesn’t have to.
