The brown butter sauce is exquisite! If you’ve never made it before, you’ll be surprised at how easy it is to make. Sole is a mild fish with a delicate texture and flavor. So, you shouldn’t overwhelm it with lots of spices and ingredients when you cook it. That’s why I love this simple, delicious sole meunière recipe that uses just a little butter and lemon to enhance the fish’s naturally delicate flavor. It’s delicious and easy to make, and you can keep it low-carb and gluten-free if you use almond flour.
Ingredients
Instructions
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Sole fillets: I use skinless fillets. I usually buy them frozen and defrost them overnight in the fridge. You can buy them fresh if you can find them. To season: Kosher salt, black pepper, and garlic powder. The garlic powder is a departure from tradition, but I like the flavor it adds. Flour: Just a dusting of all-purpose flour. You can use blanched superfine almond flour to keep this recipe low-carb and gluten-free. Clarified butter: Also known as ghee. It’s the best option for pan-frying the fish. It tastes buttery but doesn’t burn as easily as butter because the milk solids have been removed. For the brown butter sauce: Butter and freshly squeezed lemon juice. Parsley: Adds color to the finished dish and enhances its flavor.
You start by seasoning the sole fillets with salt, pepper, and garlic powder. Dust both sides of each fillet with flour. Shake the excess off. You want the fish very thinly coated, so you don’t want any excess flour. Cook the sole in clarified butter until golden and cooked through, about 2 minutes per side. Start with medium-high heat. If your pan starts overheating, lower the heat to medium after flipping the fish. Pour the sauce over the fish, garnish it with parsley, and serve.
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