Sole meunière


Sole meunière is a simple French method of preparing flatfish– most often Lemon sole or Dover sole. The fish is dredged in flour (whole or filleted) then pan-fried until golden in a brown butter sauce, often with added capers which crisp up, adding texture as well as a  pleasant acidity.

First published in 2022




Sole meunière



Sprinkle some flour over a large plate. Pat the fish fillets dry, then place on the plate and dust with flour on each side, tapping to remove any excess flour


Place a large non-stick frying pan over a medium-high heat and add around two thirds of the butter. Once melted, swirl to coat the base of the pan, then add the fish fillets skin-side down and sprinkle the flesh with a pinch of salt


Cook for a couple of minutes, adjusting the heat if needed. You want the butter to be foaming but not burning


Once the butter is nutty brown and foaming (a couple of minutes), add the rest of the butter and the capers to the pan and use a spoon the baste the fish for a further minute


Take the pan off the heat, season the fish with lemon juice and leave to sit for a minute


Carefully transfer the sole fillets to plates, then add the parsley to the butter sauce and pour the sauce over the fish to finish

First published in 2022

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.