Sole ala Meunière

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Sole ala Meunière


1 Pound Lemon Sole Fillet (or could use Flounder)
2 Tablespoons Light Olive Oil
2 Tablespoons Kings Organic Butter
¾ Cup Flour
2 Tablespoons Chopped Italian Parsley
½ Teaspoon Salt
Pinch each of Granulated Garlic and Onion Powder
Fresh Griding of Black Pepper
¾ Cup Fish Stock or Clam Juice
¼ Cup White Wine


Warm oven to 200 Degrees.

1. Wash fillets in cold water and pat dry with paper towels. Sprinkle lightly with salt, pepper, onion powder and garlic powder on both sides.
2. Add oil to a large skillet or sauté pan. Heat oil for several minutes. Add butter. Dredge fish in flour.
3. Sauté in melted butter and oil 1 or 2 at a time, but do not crowd. Turn gently once to brown very lightly on both sides. Remove to a heated plate to keep warm in 200 degree oven. Repeat with remaining fillets.
4. Deglaze pan with wine; stir in stock or clam juice. Thicken with a few tablespoons flour to desired consistency and cook sauce for 10 minutes until desired consistency. Serve over fish.