Sole Meuniere (Sole In Lemon-Butter Sauce) – a delicious recipe with coconut oil, salt, fillets, flour, butter, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 250 degrees F (120 degrees C). Place 2 serving plates in the oven to pre-warm.
2
Divide oil between 2 large skillets and heat over medium heat until oil shimmers.
3
While oil is heating, sprinkle salt and pepper over both sides of fillets. Pour flour into a pie plate and dredge fillets on both sides until evenly coated.
4
Add butter evenly to both skillets and swirl to mix with oil. When foam subsides, add fish and cook until golden brown, 2 to 3 minutes per side.
5
Carefully turn fish over and cook until opaque white in the middle and starting to brown on the bottom, 1 to 2 minutes more. Transfer fish to the warmed plate and loosely cover with aluminum foil. Return plates to the oven.
6
Return skillets to medium-high heat. Add butter and cook until golden brown, 1 to 2 minutes. Remove from heat and stir in parsley and lemon juice. Spoon butter sauce over fish.
275
kcal
Calories
25
g
Fat
12
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons coconut oil, salt and ground black pepper to taste, 4 sole fillets, 1/2 cup flour, and more.
Yes, Sole Meuniere (Sole In Lemon-Butter Sauce) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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