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Sole Meunière

A luxurious treat that is straightforward to cook

Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Adrian York


  • 3 tbsp seasoned flour
  • 150 g unsalted butter at room temperature
  • 2 tbsp olive oil
  • 2 tbsp drained capers
  • 1 lemon halved
  • 1 handful chopped parsley
  • 400 g new potatoes
  • 120 g trimmed French beans
  • 2 Dover or Lemon Sole trimmed, with head and tail removed


  1. After washing and drying with a paper towel, dredge the sole fillets in the seasoned flour, shake off any excess, then put to one side.

  2. Place the potatoes in the medium saucepan, boil a kettle and cover the potatoes with the boiling water. Simmer for 20 minutes or until tender.

  3. Heat the olive oil and half of the butter in the frying pan on a medium heat. When the butter starts to sizzle lay one of the fish into the frying pan then fry for 4-6 minutes dependent on size until the skin starts to turn golden. Turn the fish over and repeat until both sides are crisp. Place the fish on a warmed serving dish and place in an oven set to 200 degrees C. Repeat the process with the second fish.

  4. Place the beans in the small saucepan, boil a kettle and cover them with the boiling water. Cook at a medium heat for 4 minutes or so.

  5. When both fish are cooked melt the remaining butter in the frying pan until it sizzles and smells nutty, add the juice of half the lemon and the capers and then stir. Plate the fish, sprinkle the parsley and sauce on top and serve with the potatoes and beans.