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From The Vault: Sole á La Meunière

I hope you enjoy this French dish from the vault! For some background – á la meunière means “of the Miller’s Wife,” in French. Thus, to cook something á la meunière is to cook it by first dredging it in flour.


Serves 8 people

4 lbs. filet of sole (or other delicate flatfish like flounder, fluke, turbot)

4-6 Tbs clarified butter

1 Tbs olive oil

6 Tbs unsalted butter

Juice of 1 lemon

2 Tbs chopped flat-leaf parsley

1 cup Wondra flour

Salt and pepper


Heat a large skillet with clarified butter and olive oil. Gently dredge the fillets of sole in the Wondra flour. Shake off any excess flour.


Once the pan is very hot, place the fillets presentation side (the side you want to be shown) down in the hot pan. Once a golden-brown crust has developed, flip the fish and finish cooking on that side. Remove the fish to a warmed plate or platter with paper towels to drain the excess fat.


Add the 6 Tbs of unsalted butter to the pan and shake to incorporate. Once butter is melted, add lemon juice, and chopped parsley. Taste for seasoning.

Serve sole with sauce immediately on warmed plates.

Traditional accompaniments are steamed potatoes and a green vegetable like Haricots Verts (green beans). This recipe is halved easily.


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