Sole Meuniere

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Meuniere is French for ‘the Miller’s wife’ and Sole meunière is a classic French fish dish consisting of sole that is dusted in flour, pan fried in butter, and served with the resulting brown butter sauce, parsley, and lemon. It does not have to be sole—other white-fleshed fish work beautifully and I have even used flounder. Look for firm fillets that seem moist but not liquidity. To the nose, it should have a pleasant ocean smell and not a “fishy” odor. Sole Meuniere was the first meal Julia Child ate when she first arrived in France and called it “the most exciting meal of my life.” And it is so easy to prepare.

Mix ½ cup of flour, 2 teaspoons salt, and a few grinds of fresh black pepper in a pie plate. Pat the fish dry with paper towels and sprinkle salt on one side.

Heat 3 tablespoons of butter in a large sauté pan (not non-stick) over medium heat until it starts to brown. Dust the fillets in the flour on both sides and place them in the hot butter. Add as many as will fit in the pan comfortably but do not crowd. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and squeeze in 2 – 3 tablespoons of lemon juice. Cook for 2 minutes on the other side.

Place the fish on plates, swirl the pan sauce and add more butter or lemon juice if necessary, and pour the pan sauce over the filets. Sprinkle with chopped parsley, salt, a few grinds of black pepper and a small squeeze of lemon.

That is all there is to it! It is an easy, elegant dish that may be the most exciting meal of your life! Enjoy.