{"id":133865,"date":"2026-02-23T01:21:26","date_gmt":"2026-02-23T01:21:26","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=133865"},"modified":"2026-02-23T01:21:28","modified_gmt":"2026-02-23T01:21:28","slug":"easy-sole-meuniere-recipe","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-easy-sole-meuniere-recipe.html","title":{"rendered":"Easy Sole Meuniere Recipe"},"content":{"rendered":"\n<p>Sole meuni\u00e8re is a French bistro classic: lightly floured Dover sole, quickly pan-fried, then finished with nutty brown butter, lemon juice and parsley.<\/p>\n\n\n\n<p>It is fast, elegant, and perfect for a weeknight seafood dinner at home.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone size-full wp-image-87760\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere.jpg\" alt=\"Sole meuni\u00e8re dor\u00e9e au beurre noisette, citron et persil, servie dans une assiette bleue avec quartier de citron et couteau \u00e0 table.\" class=\"wp-image-87760\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Recette sole meuni\u00e8re<\/figcaption><\/figure>\n\n\n<style>.kb-table-of-content-nav.kb-table-of-content-id133865_28bb90-e4 .kb-table-of-content-wrap{padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-right:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-sm, 1.5rem);background-color:var(--global-palette7, #EDF2F7);}.kb-table-of-content-nav.kb-table-of-content-id133865_28bb90-e4 .kb-table-of-contents-title-wrap{padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id133865_28bb90-e4 .kb-table-of-contents-title{font-weight:regular;font-style:normal;}.kb-table-of-content-nav.kb-table-of-content-id133865_28bb90-e4 .kb-table-of-content-wrap .kb-table-of-content-list{font-weight:regular;font-style:normal;margin-top:var(--global-kb-spacing-sm, 1.5rem);margin-right:0px;margin-bottom:0px;margin-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id133865_28bb90-e4 .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id133865_28bb90-e4 .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id133865_28bb90-e4 .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id133865_28bb90-e4 .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id133865_28bb90-e4 .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id133865_28bb90-e4 .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:before{background-color:var(--global-palette7, #EDF2F7);}<\/style>\n\n\n<h2 class=\"wp-block-heading\">Easy Sole Meuniere Recipe with Brown Butter, Lemon, and Parsley<\/h2>\n\n\n\n<p>Sole meuni\u00e8re is one of those French classics that instantly feels like a proper brasserie meal, even on a busy weeknight.<\/p>\n\n\n\n<p>You don\u2019t need to be a chef: start with a well-cleaned sole (or neat fillets), dust it lightly with flour, then pan-fry it until it turns beautifully golden.<\/p>\n\n\n\n<p>The real finishing touch is the brown butter sauce with lemon and parsley, poured over right at the end.<\/p>\n\n\n\n<p>That bright squeeze of lemon cuts through the richness and highlights the fish\u2019s delicate, almost melting texture.<\/p>\n\n\n\n<p>I learned this version from a chef friend in Pas-de-Calais: simple, precise, and impossible to resist.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Why is it called \u201cmeuni\u00e8re\u201d?<\/h3>\n\n\n\n<p>\u201cMeuni\u00e8re\u201d refers to the miller\u2019s wife\u2019s method of coating fish in flour before cooking it in butter.<\/p>\n\n\n\n<p>The thin coating protects the flesh, helps it brown evenly, and prevents sticking.<\/p>\n\n\n\n<p>Once the sole is nicely seared, it\u2019s finished with nutty brown butter, fresh parsley, and lemon juice for a balanced, lively flavour.<\/p>\n\n\n\n<p>Depending on the household, it\u2019s made with whole fish or fillets, cooked in butter alone or with a little oil, and sometimes finished with capers for an extra salty, tangy kick.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere-1.jpg\" alt=\"Sole meuni\u00e8re dor\u00e9e \u00e0 la po\u00eale, napp\u00e9e de beurre noisette au persil, servie sur une grande assiette bleue avec une rondelle de citron et une salade verte en accompagnement.\" class=\"wp-image-87761\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere-1.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere-1-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere-1-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for Sole Meuni\u00e8re<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>2 whole soles<\/strong>: Ideally Dover sole. Ask your fishmonger to <strong>clean and gut<\/strong> them. At home, <strong>pat them very dry<\/strong> (paper towels) so they brown properly instead of steaming.<\/li>\n\n\n\n<li><strong>4 tbsp all-purpose flour<\/strong>: Creates a <strong>thin, delicate coating<\/strong> that helps the fish turn golden and stay intact. Dust lightly and <strong>shake off the excess<\/strong>.<\/li>\n\n\n\n<li><strong>1 tsp salt<\/strong>: Seasons the fish evenly and brings out the natural sweetness of the flesh. Sprinkle before flouring for the best coverage.<\/li>\n\n\n\n<li><strong>1 tsp black pepper<\/strong>: Adds a gentle warmth and a subtle bite without overpowering the fish. Freshly ground tastes best.<\/li>\n\n\n\n<li><strong>4\u20135 tbsp butter<\/strong>: Used for <strong>pan-frying<\/strong> and for the <strong>brown butter sauce<\/strong>. Watch it closely so it turns nutty and amber, not burnt.<\/li>\n\n\n\n<li><strong>1 lemon<\/strong>: The juice adds a bright, fresh finish. Cut a few <strong>thin slices<\/strong> for serving if you like.<\/li>\n\n\n\n<li><strong>2 tbsp fresh parsley, chopped<\/strong>: Stir in or sprinkle over at the end for <strong>freshness, colour, and balance<\/strong>.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1500\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere-au-beurre-et-citron.jpg\" alt=\"Sole meuni\u00e8re dor\u00e9e au beurre noisette, citron et persil, servie sur une assiette bleue, avec une salade verte en arri\u00e8re-plan et une table dress\u00e9e dans une ambiance chaleureuse.\" class=\"wp-image-87762\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere-au-beurre-et-citron.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere-au-beurre-et-citron-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere-au-beurre-et-citron-683x1024.jpg 683w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to Clean and Prep Dover Sole (Whole Fish or Fillets)<\/h2>\n\n\n\n<p><strong>Check what you bought<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>If your sole is already <strong>scaled and gutted<\/strong>, or you have <strong>ready-to-cook fillets<\/strong>, give it a quick rinse, then <strong>pat dry thoroughly<\/strong>.<\/li>\n\n\n\n<li>If it\u2019s only <strong>belly-gutted<\/strong> (and still needs more cleaning), follow the steps below.<\/li>\n<\/ul>\n\n\n\n<p><strong>Choose how you\u2019ll cook it<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Whole sole<\/strong>: keep the <strong>pale (white) skin<\/strong> on, it protects the flesh and helps it stay moist during cooking.<\/li>\n\n\n\n<li><strong>Fillets<\/strong>: remove <strong>both the dark skin and the pale skin<\/strong> for more even cooking and a finer texture.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image alignnone size-full wp-image-87766\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1333\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/sole-fraiche-entiere-cote\u0301-blanc-et-co\u0302te\u0301-noir.jpg\" alt=\"sole fraiche entiere, cote\u0301 blanc et co\u0302te\u0301 noir\" class=\"wp-image-87766\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/sole-fraiche-entiere-cote\u0301-blanc-et-co\u0302te\u0301-noir.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/sole-fraiche-entiere-cote\u0301-blanc-et-co\u0302te\u0301-noir-225x300.jpg 225w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/sole-fraiche-entiere-cote\u0301-blanc-et-co\u0302te\u0301-noir-768x1024.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Sole de Douvres<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">If you\u2019re cooking the sole whole<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Finish cleaning the cavity<\/strong>: remove any remaining non-edible parts (such as <strong>liver, gills<\/strong>, etc.) and wipe away any <strong>blood traces<\/strong>.<\/li>\n\n\n\n<li><strong>Rinse<\/strong> under cold water, then <strong>drain<\/strong>.<\/li>\n\n\n\n<li><strong>Scale both sides<\/strong> (dark and pale)\n<ul class=\"wp-block-list\">\n<li>Use the back of a knife, scraping <strong>from tail to head<\/strong>.<\/li>\n\n\n\n<li>Do this <strong>over the sink<\/strong>, scales can fly everywhere.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Remove the dark skin<\/strong> (optional but recommended)\n<ul class=\"wp-block-list\">\n<li>Make a <strong>small cut near the tail<\/strong>.<\/li>\n\n\n\n<li>Grip the skin and <strong>peel it back gently<\/strong>, it\u2019s easier after scaling.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Head: your choice<\/strong>\n<ul class=\"wp-block-list\">\n<li>You can keep it or remove it.<\/li>\n\n\n\n<li>If you keep it, remove the <strong>eyes<\/strong> (they\u2019re on the dark side).<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Trim the fins<\/strong> with kitchen scissors on both sides for a neat finish.<\/li>\n\n\n\n<li><strong>Rinse one last time<\/strong>, then <strong>pat very dry<\/strong> with paper towels before flouring.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"2000\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/comment-nettoyer-la-sole.jpg\" alt=\"comment nettoyer la sole\" class=\"wp-image-87767\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/comment-nettoyer-la-sole.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/comment-nettoyer-la-sole-150x300.jpg 150w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/comment-nettoyer-la-sole-512x1024.jpg 512w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/comment-nettoyer-la-sole-768x1536.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">If you\u2019re cooking sole fillets<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Follow the steps above for <strong>cleaning, rinsing, and scaling<\/strong> (if needed).<\/li>\n\n\n\n<li><strong>Remove the dark skin<\/strong>, then flip the fish and <strong>remove the pale skin<\/strong> as well.<\/li>\n\n\n\n<li><strong>Remove the head<\/strong>, then rinse and <strong>pat dry<\/strong>.<\/li>\n\n\n\n<li><strong>Lift the fillets<\/strong>\n<ul class=\"wp-block-list\">\n<li>Run your knife along the <strong>central bone<\/strong>, keeping the blade close to the bones.<\/li>\n\n\n\n<li>Separate the fillets cleanly.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Dry again<\/strong>: well-dried fillets <strong>brown better<\/strong> in the pan.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/comment-fariner-la-sole-1.jpg\" alt=\"comment fariner la sole\" class=\"wp-image-87769\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/comment-fariner-la-sole-1.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/comment-fariner-la-sole-1-300x300.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/comment-fariner-la-sole-1-150x150.jpg 150w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/comment-fariner-la-sole-1-500x500.jpg 500w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Step-by-Step Sole Meuni\u00e8re (Dover Sole with Brown Butter, Lemon and Parsley)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Seasoned flour<\/strong>: On a wide plate, mix the <strong>flour, salt, and black pepper<\/strong> so the coating is evenly seasoned.<\/li>\n\n\n\n<li><strong>Coat the fish<\/strong>: Lay each sole in the flour, turn to coat both sides, then <strong>tap and shake off the excess<\/strong>. You want a thin dusting, not a thick layer.<\/li>\n\n\n\n<li><strong>Heat the pan<\/strong>: Warm a large frying pan over <strong>medium heat<\/strong>. Add <strong>2 tbsp butter<\/strong> and let it melt until <strong>foamy<\/strong> (not browned yet).<\/li>\n\n\n\n<li><strong>Cook the sole<\/strong>: Slide the fish into the pan and cook for about <strong>2 minutes per side<\/strong>, depending on thickness. The fish is ready when the flesh looks <strong>opaque<\/strong> and lifts easily with a spatula.<\/li>\n\n\n\n<li><strong>Keep warm<\/strong>: Transfer to a warm plate and <strong>cover loosely<\/strong> with foil while you make the sauce.<\/li>\n\n\n\n<li><strong>Make the brown butter<\/strong>: In a small saucepan (or the wiped-out pan), melt the <strong>remaining butter<\/strong>. Let it cook until it turns <strong>light hazelnut brown<\/strong> and smells nutty.<\/li>\n\n\n\n<li><strong>Add lemon safely<\/strong>: Take the pan slightly off the heat and carefully add the <strong>juice of \u00bd lemon<\/strong> (it can splutter). Warm it for <strong>a few seconds<\/strong> to bring the flavours together.<\/li>\n\n\n\n<li><strong>Sauce and serve<\/strong>: Spoon the hot sauce over the fish, it will <strong>foam briefly<\/strong>, which is normal.<\/li>\n\n\n\n<li><strong>Finish<\/strong>: Sprinkle with <strong>chopped parsley<\/strong> and serve immediately, while the crust is crisp and the fish is tender.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/Cuisson-de-la-sole-dans-le-beurre.jpg\" alt=\"Montage photo : cuisson d\u2019une sole \u00e0 la po\u00eale dans le beurre, puis sole meuni\u00e8re dor\u00e9e servie sur une assiette bleue avec une rondelle de citron.\" class=\"wp-image-87770\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/Cuisson-de-la-sole-dans-le-beurre.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/Cuisson-de-la-sole-dans-le-beurre-300x300.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/Cuisson-de-la-sole-dans-le-beurre-150x150.jpg 150w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/Cuisson-de-la-sole-dans-le-beurre-500x500.jpg 500w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Common mistakes and quick fixes<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Fish sticks to the pan<\/strong>: dry the fish well and wait until the pan is properly hot before adding butter.<\/li>\n\n\n\n<li><strong>Butter burns<\/strong>: keep medium heat and watch the colour closely. Remove from heat as soon as it turns nutty brown.<\/li>\n\n\n\n<li><strong>Dry flesh<\/strong>: the fish is overcooked. Stop as soon as the flesh turns opaque and flakes easily.<\/li>\n\n\n\n<li><strong>Sauce tastes too sharp<\/strong>: add lemon juice gradually, tasting as you go.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">What to serve with sole meuniere<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Steamed potatoes<\/strong> to soak up the sauce<\/li>\n\n\n\n<li><strong>Mashed potatoes<\/strong> for a comforting plate<\/li>\n\n\n\n<li><strong>Rice<\/strong> for a light and simple side<\/li>\n\n\n\n<li><strong>Green vegetables<\/strong> such as green beans, spinach, or broccoli<\/li>\n\n\n\n<li><strong>A lemony salad<\/strong> for freshness and crunch<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Storage and reheating without overcooking<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Store in an airtight container in the fridge for <strong>up to one day<\/strong>.<\/li>\n\n\n\n<li>If possible, keep <strong>fish and sauce separate<\/strong>.<\/li>\n\n\n\n<li>Reheat gently in a low oven at <strong>90 to 100 degrees Celsius<\/strong> until just warm, then spoon sauce over.<\/li>\n\n\n\n<li>Or use a pan on low heat for <strong>under one minute per side<\/strong>, with a small knob of butter.<\/li>\n\n\n\n<li>Warm the sauce very gently and do not let it boil.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently asked questions<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Can I use another fish if I cannot find sole?\u00a0<\/strong>Yes. Try lemon sole, plaice, or another thin white fish. Thicker fish will need a slightly longer cook.<\/li>\n\n\n\n<li><strong>Can I use salted butter?\u00a0<\/strong>Yes. Just reduce the salt in the flour mix so the seasoning stays balanced.<\/li>\n\n\n\n<li><strong>How do I tell if whole sole is fresh?\u00a0<\/strong>Look for a clean sea smell, firm flesh, shiny eyes, and moist skin without dull patches.<\/li>\n\n\n\n<li><strong>Can I make it for guests without stress?\u00a0<\/strong>Yes. Prep the fish, flour mix, lemon, and parsley ahead of time, then cook right before serving.<\/li>\n\n\n\n<li><strong>What can I do with the bones if I fillet the fish?\u00a0<\/strong>Make a quick fish stock: simmer with onion and a bay leaf for about twenty minutes, then strain.<\/li>\n\n\n\n<li><strong>Can I add extras like capers?\u00a0<\/strong>Yes. Stir in a spoonful right at the end for a salty, tangy note.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Other Fish recipes to try<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-coconut-fish-curry.html\" type=\"post\" id=\"131945\">Coconut Fish Curry<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-fish-and-chips-pub-style.html\" type=\"post\" id=\"132468\">Homemade Fish and Chips : Pub-Style<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-creamy-smoked-salmon-pasta.html\" type=\"post\" id=\"128153\">creamy smoked salmon pasta<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-tuscan-salmon-with-creamy-spinach-sauce.html\" type=\"post\" id=\"127811\">Tuscan Salmon with Creamy Spinach Sauce<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" 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0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/06\/la-sole-meuniere-la-sole-de-Douvers-a-la-meuniere-facile-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Easy Sole Meuniere Recipe with Brown Butter, Lemon, and Parsley\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Sole Meuniere Recipe (Dover Sole with Brown Butter)<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span 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\/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">23 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"2\">2<\/span> servings <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-easy-sole-meuniere-recipe.html\/print\/133868\" target=\"_blank\" style=\"border-color: #94B5AB !important; background: #94B5AB !important; color: rgba(0,0,0,0.97) !important;\" data-tasty-recipes-customization=\"button-color.border-color button-color.background button-text-color.color\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>Sole meuni\u00e8re is a French bistro classic: lightly floured Dover sole, quickly pan-fried, then finished with nutty brown butter, lemon juice and parsley.\u00a0It is fast, elegant, and perfect for a weeknight seafood dinner at home.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dc1054708a6\" id=\"ingredient_checkbox_69dc1054708a6\" aria-label=\"2 whole soles\"><label for=\"ingredient_checkbox_69dc1054708a6\"><\/label><\/span><span data-amount=\"2\">2<\/span> whole soles<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dc1054708b3\" id=\"ingredient_checkbox_69dc1054708b3\" aria-label=\"4 tablespoons flour\"><label for=\"ingredient_checkbox_69dc1054708b3\"><\/label><\/span><span data-amount=\"4\" data-unit=\"tablespoon\">4 tablespoons<\/span> flour<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dc1054708bb\" id=\"ingredient_checkbox_69dc1054708bb\" aria-label=\"1 teaspoon salt\"><label for=\"ingredient_checkbox_69dc1054708bb\"><\/label><\/span><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> salt<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dc1054708c1\" id=\"ingredient_checkbox_69dc1054708c1\" aria-label=\"1 teaspoon black pepper\"><label for=\"ingredient_checkbox_69dc1054708c1\"><\/label><\/span><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> black pepper<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dc1054708ca\" id=\"ingredient_checkbox_69dc1054708ca\" aria-label=\"4\u20135 tablespoons butter\"><label for=\"ingredient_checkbox_69dc1054708ca\"><\/label><\/span><span data-amount=\"4\">4<\/span>\u2013<span data-amount=\"5\">5<\/span> tablespoons butter<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dc1054708d0\" id=\"ingredient_checkbox_69dc1054708d0\" aria-label=\"1 lemon\"><label for=\"ingredient_checkbox_69dc1054708d0\"><\/label><\/span><span data-amount=\"1\">1<\/span> lemon<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69dc1054708d7\" id=\"ingredient_checkbox_69dc1054708d7\" aria-label=\"2 tablespoons fresh parsley, chopped\"><label for=\"ingredient_checkbox_69dc1054708d7\"><\/label><\/span><span data-amount=\"2\" data-unit=\"tablespoon\">2 tablespoons<\/span> fresh parsley, chopped<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_69dc1054712d3_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_69dc1054712d3_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<ol>\n<li id=\"instruction-step-1\">In a large plate or tray, mix the flour, salt, and pepper.<\/li>\n<li id=\"instruction-step-2\">Dip the fish into the flour mixture, then shake off the excess flour.<\/li>\n<li id=\"instruction-step-3\">Preheat a frying pan and melt 2 tablespoons of butter.<\/li>\n<li id=\"instruction-step-4\">Cook the sole in the butter over medium heat for about 2 minutes on each side.<\/li>\n<li id=\"instruction-step-5\">Remove the sole from the pan and keep warm.<\/li>\n<li id=\"instruction-step-6\">In a saucepan, add the remaining butter and let it melt and lightly brown (brown butter).<\/li>\n<li id=\"instruction-step-7\">Add the juice of half a lemon (be careful of splattering).<\/li>\n<li id=\"instruction-step-8\">Cook for a few seconds.<\/li>\n<li id=\"instruction-step-9\">Pour the hot sauce over the fish; it will foam.<\/li>\n<li id=\"instruction-step-10\">Serve sprinkled with freshly chopped parsley.<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">15 min<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">8 min<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 serving<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">550 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Sole meuni\u00e8re is a French bistro classic: lightly floured Dover sole, quickly pan-fried, then finished with nutty brown butter, lemon juice and parsley. It is fast, elegant, and perfect for a weeknight seafood dinner at home. Easy Sole Meuniere Recipe with Brown Butter, Lemon, and Parsley Sole meuni\u00e8re is one of those French classics that&#8230;<\/p>\n","protected":false},"author":2,"featured_media":133864,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13354,13323,13301],"tags":[13523],"class_list":["post-133865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish-seafood-recipes","category-french-cuisine","category-main-dishes","tag-fish"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Easy Sole Meuniere Recipe<\/title>\n<meta name=\"description\" content=\"Easy sole meuniere: pan fried Dover sole with brown butter, lemon and parsley. 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It is fast, elegant, and perfect for a weeknight seafood dinner at home. Easy Sole Meuniere Recipe with Brown Butter, Lemon, and Parsley Sole meuni\u00e8re is one of those French classics that...","_links":{"self":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/133865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/comments?post=133865"}],"version-history":[{"count":3,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/133865\/revisions"}],"predecessor-version":[{"id":133869,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/133865\/revisions\/133869"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/media\/133864"}],"wp:attachment":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/media?parent=133865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/categories?post=133865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/tags?post=133865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}