• Save to your scrapbook
  • Save to your scrapbook

    Sole Meuniere

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sole Meuniere

    Serves: 4


    • 3tbsp groundnut oil
    • Salt and pepper
    • 4 Dover sole, each weighing approximately 500g
    • 125g unsalted butter
    • Juice of 1 large unwaxed lemon
    • 1 small bunch of parsley, leaves finely chopped


    1. Heat the oil in a frying pan, season the fish well then shallow fry for 2 minutes each side until golden brown.
    2. Add half of the butter. Lower the heat slightly, so that the butter never goes past the stage of being medium brown with a heady scent of hazelnuts, then cook the fish for another 4 minutes each side.
    3. Add the remaining butter to the pan and cook to the nut brown stage. Add the lemon juice and chopped parsley then season to taste and serve, with the butter still foaming, accompanied by steamed potatoes.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars