Filet of Sole Meuniere Recipe

Submitted by RecipeTips.com

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This is a simple, quick and delicious treatment for sole or any other thin fish. Have everything ready for the meal before cooking the fish, since it takes only a few minutes and is best eaten hot. Increase quantity as needed, but if preparing more filets, use an additional skillet.

Filet of Sole Meuniere Recipe (+)

Directions

Warm a serving plate or 2 dinner plates.
Heat 1 tablespoon butter in a 12" skillet. Salt and pepper the filets, dust with flour and lay them flat in the skillet. Cook about 2 minutes on each side. Remove to warm plate.
Add remaining butter to skillet and cook until foamy. Add lemon juice, scrape up any bits from the pan, and pour over fish. Serve hot. Serve with remaining 1/2 lemon cut into wedges, if desired.

Serving Size: 6 ounces

Servings: 2

Enter desired servings:

Ingredients

-		2 filets of sole, about 6 oz each
		salt and pepper
-		1 tablespoon flour
-		2 tablespoons butter, divided
-		1/2 lemon, juiced

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Glossary Terms

Filet Knife

A knife consisting of a thin flexible blade, typically 6 to 11 inches long, used for filleting fish. The narrow blade enables the knife to cleanly move along the backbones of the ...

Filet Steak Beef

A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of ...

Sole

A saltwater fish found in the Atlantic off the U.S. and European coasts. There are five species found in the Atlantic waters near the U.S., but none are particularly good for ...

Meuniere

To coat a food with flour and then sauté it in butter.

Filet Mignon

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin. In the United States, the Filet Mignon is ...