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Sole Meunière

Buttery, flaky fish with a squeeze of fresh lemon... YUM!

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Yield: 4 servings


  • 4 sole filets
  • 2 tbsp oil
  • 1 lemon
  • 1/3 cup butter
  • 1/3 cup flour
  • Salt
  • Pepper


  1. Remove any skin from the Sole filets
  2. In a dish, coat the Sole in flour, salt and pepper on all sides
  3. Heat the oil in a pan big enough to fit the Sole filets on medium-medium high heat
  4. Cook 5-6 minutes per side until golden brown
  5. Remove the cooked Sole from the pan
  6. Return the pan to the stove and add butter
  7. Cook until butter is melted and beginning to brown
  8. Add the Sole back into the pan, turning to coat
  9. Once butter is browned and fish are coated, turn off heat and add lemon juice
  10. Turn to coat and serve immediately
  11. Best served with tagliatelle or steamed potatoes and can be topped with capers or parsley