Sole Meuniere with Balsamic Brown Butter Sauce

Name: Sole Meuniere with Balsamic Brown Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) sole fillets, skin removed; 2 cups milk; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 cup flour; Salt, pepper; 4 tablespoons finely chopped parsley; 6 tablespoons butter; 1 to 2 tablespoons balsamic vinegar, or to taste; Lemon slices, for garnish

Servings: persons

1
Soak fillets in milk for 20 minutes.
2
Remove from milk and pat dry.
3
Season fillets with salt and pepper.
4
Heat 1 tablespoon oil over moderate heat in each of 2 large saute pans until hot.
5
Put flour into a shallow dish and season with salt and pepper.
6
Dredge fillets in flour, shaking off any excess flour.
7
Dip the fillets back into the milk and then again into the flour.
8
Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy.
9
Transfer fillets from pans to a platter, sprinkle with parsley.
10
Wipe the skillet clean and add the butter.
11
Heat until the butter begins to brown.
12
Remove from heat and stir in balsamic vinegar.
13
Pour sauce over fish and serve.
14
Garnish with lemon slices.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (6-ounce) sole fillets, skin removed, 2 cups milk, Salt and freshly ground black pepper, 2 tablespoons olive oil, and more.

Yes, Sole Meuniere with Balsamic Brown 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.

That's it — enjoy your meal!