Easy Sole Meuniere Barefoot Contessa
Delightfully simple and bursting with flavor, this Easy Sole Meunière recipe from Barefoot Contessa is a classic French dish made approachable for any home cook. Featuring tender, fresh sole fillets coated in a light, golden flour crust, this elegant seafood entrée is cooked to perfection in a buttery, lemon-infused sauce. With just a handful of pantry staples like all-purpose flour, olive oil, and kosher salt, alongside fresh ingredients like parsley, lemon juice, and zest, this dish comes together in just 20 minutes from start to finish. Perfect for a quick weeknight dinner or a sophisticated dinner party centerpiece, this recipe is both refined and accessible. Serve with a side of roasted vegetables or crusty bread to soak up the tangy, buttery pan sauce. Whether you're a seafood lover or looking to impress, this sole meunière is the ultimate dish to elevate your mealtime repertoire.
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Recipe Information
Ingredients
- 4 pieces fresh sole fillets
- 0.5 cups all-purpose flour
- 1 teaspoons kosher salt
- 0.5 teaspoons freshly ground black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the sole fillets dry with paper towels to remove any excess moisture.
In a shallow bowl or plate, mix the flour, kosher salt, and freshly ground black pepper.
Dredge each sole fillet lightly in the flour mixture, shaking off any excess flour.
In a large sauté pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until the butter begins to brown slightly.
Add 2 sole fillets to the pan and cook for 2-3 minutes on the first side, until the edges begin to crisp and the fish is golden brown.
Carefully flip the fillets and cook for another 1-2 minutes on the other side, until fully cooked and flaky.
Remove the cooked fillets from the pan and transfer them to a warm platter. Repeat the process with the remaining 2 tablespoons of butter and the other 2 fillets, using the same pan.
Once all the fillets are cooked and plated, add the lemon juice to the hot pan, scraping up any browned bits with a wooden spoon. Let the sauce simmer for 30 seconds.
Pour the lemon sauce over the fillets, ensuring they are evenly coated.
Finish with a sprinkle of lemon zest and fresh parsley before serving. Optionally, garnish with extra lemon wedges for added brightness.
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
