Sole Meunière

The most delicious things are always the simplest. Sole meunière is no exception. I forgot how much I loved this dish until I watched Mind of a Chef and saw the segment on Ludo Lefebvre. He is super cool and takes all of the skills of a master chef and makes it seem so effortless and creative. Just watch how he makes this classic dish:

(recipe adapted from Chef Lefebvre)



  • Sole fillet

  • Flour mixed with white pepper for dusting

  • Lemon juice from half a lemon

  • Brittany cultured butter (highly recommend Trader Joe’s)

  • Finely chopped parsley


  1. Dust the sole fillet in the flour and white pepper mixture

  2. In a non-stick pan (or if you’re confident a regular pan), melt a nub of butter to a very gentle heat

  3. Place the fish in the pan and listen for a very gentle sizzle, you don’t want a roar

  4. Cook for 2-3 minutes on each side or until golden brown

  5. Set aside for 10 minutes to rest

  6. Just before assembly, place in on a lined baking sheet with a nub of butter and heat in the oven until the butter is bubbling

  7. In a separate pan, make beurre noisette (browned butter)

    1. Essentially you’re just heating and swirling butter in a pan until it turns a pale brown and smells of hazelnuts

  8. Squeeze half the lemon into your beurre noisette

  9. Plate the fish

  10. Drizzle the butter on top

  11. Sprinkle a handful of chopped parsley for freshness to cut against the richness

  12. Done.