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Horizontal image of a plate with cooked sole with herbs on a plate with broccoli and lemons, with a blue napkin and fork.

Fish in Brown Butter Sauce (Sole Meunière)

  • Author: Meghan Yager
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


For a fast dinner, try Sole Meunière, a classic French fish dish cooked in a rich brown butter sauce. It only takes 15 minutes to make.



For the Fish:

  • 4 boneless, skinless sole fillets (3-4 oz each)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all-purpose flour, for dredging 
  • 2 tablespoons vegetable oil
  • 3 tablespoons unsalted butter
  • Lemon wedges, for serving

For the Sauce:

  • 1/4 cup unsalted butter, cut into 4 pieces
  • 2 1/2 tablespoons chopped fresh Italian flat leaf parsley
  • 1 teaspoon grated lemon zest
  • 1 1/2 tablespoon fresh lemon juice


  1. Pat fish dry. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, and knock off excess. Set aside.
  2. Heat oil and butter for the fish in a 12-inch heavy skillet over medium-high heat until foam subsides. Add fish and cook, turning halfway through, until browned and cooked through. This will take about 2-3 minutes total. Do not overcook.
  3. Transfer fish to a plate. Discard fat from skillet and reduce heat to medium-low.
  4. Add butter, and cook until browned, about 3-5 minutes. Remove skillet from heat and add parsley, lemon juice, and lemon zest. Stir to combine. 
  5. Pour sauce over fish. Serve with lemon wedges.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Fish
  • Method: Stovetop
  • Cuisine: Seafood