French cuisine is jam packed with extravagant dishes, from the hearty Coq Au Vin to savory quiche Lorraines. There’s one thing for certain, your cravings will always be satisfied with French cuisine, whether it’s breakfast, lunch, dinner, or supper.
Another beloved French classic is Sole Meunière, a traditional French dish that typically consists of floured, fried sole and is served with lemon juice, hot melted butter, and parsley.
One quick check of the internet will inundate you with various Sole Meunière recipes, leaving most people baffled as to which one to use. In times like this, there is only one lady to turn to, the Barefoot Contessa, Ina Garten.
The culinary maestro is known for her simple-to-follow, yet flavorful recipes, and her Meunière recipe is a prime example. Best of all, you can customize it to your liking and enjoy its delicate, bold flavors.
Join us as we guide you through how to make Ina Garten’s Sole Meunière, as well as some handy tips, tricks, and serving options to consider.
This Sole Meunière recipe is easy to make, from start to finish. If you have a craving for fish, THIS is the dish for you. It is made with a light, flaky piece of well-seasoned sole fish, though you can use any type of firm white fish filets.
That first bite is exquisite, taking you into a world of flavorful bliss, and it just gets better from there.
This is a recipe we have always wanted to try, and it did not disappoint. This particular Ina Garten recipe provides a buttery richness, as the butter is used for sautéing the sole filets, giving a rich flavor to the dish. It adds a depth of savory taste that complements the delicate nature of the fish.
There is also a savory brightness to the Meunière, thanks to the lemon juice and zest. The refreshing and bright citrus flavor cuts through the richness of the butter, adding a zesty tang that enhances the overall flavor profile.
The parsley contributes a subtle herbal freshness with each bite, complementing other flavors, but not overpowering them. There is a delicate sweetness to the dish, too. The sole filets have a slightly sweet yet naturally mild flavor, while the cooking method accentuates the subtle sweetness. The outcome? A medley of tastes that fuse together perfectly.
The sole filets are tender, coated lightly with flour, and sautéed in butter. This creates a tender, moist texture, with the flour giving the fish a delightful crust on the outside while the inside remains flaky.
It also boasts a buttery silkiness, adding richness to the flavor, and the addition of lemon zest offers a slight textural element dotted with little bursts of citrus flavor; a wonderful contrast to the tender fish and buttery, creamy sauce.
Ingredients
To make Ina Garten’s Sole Meunière, you will need the following ingredients:
Four sole filets (fresh – three to four ounces each
Half a cup of all-purpose flour
Six tablespoons of unsalted butter
Kosher salt and freshly ground black pepper
Three lemons or six tablespoons of fresh lemon juice
One teaspoon of lemon zest (grated)
One tablespoon of fresh parsley (minced)
Directions
First, you will need to preheat your oven to 200 degrees Fahrenheit. In the meantime, get two heat-proof dinner plates ready for serving.
Place your flour on a shallow plate and combine it with a teaspoon of salt and a teaspoon of pepper. Grab those sole filets and pat them dry using paper towels. On one side, sprinkle some salt.
Take three tablespoons of butter and heat up in a large sauté pan over a medium heat until you see the butter start to brown. Back to the sole filets, dredge two in the seasoned flour on both sides. Now, add them to the hot butter in the pan.
Bring the heat down to medium-low and continue cooking for a further two minutes. Turn the filets slowly using a metallic spatula and cook for another couple of minutes on both sides.
While you wait for the second side to cook, add three tablespoons of lemon juice and half a teaspoon of lemon zest to the pan.
Once the filets have cooked through, place them on oven-proof plates carefully. Now, pour your sauce over each filet. Place them into the oven to keep warm while you repeat the whole process for your remaining filets. Once you have prepared and cooked your last two filets, add them to the oven.
To serve, sprinkle with some parsley, salt, and pepper. They are now ready for everyone to enjoy!
Customization Options For Ina Garten’s Sole Meunière
If you would like to customize your Sole Meunière, you can try using some different ingredients. For instance, experimenting with chives, dill, or tarragon can give the dish an exciting herb variation, resulting in a unique flavor profile.
You can also infuse some garlic by adding a clove of minced garlic to the butter as it browns. This infuses the sauce with aromatic depth.
You can add a tablespoon of capers to the sauce for a tangy, briny kick that pairs great with the butter and lemon.
A splash of dry white wine after the filets have cooked can add some depth of flavor to the sauce, too, while the seasoning can be enhanced with a pinch of your favorite spice blend or seasoning mix, such as Herbes de Provence.
We recommend serving your Sole Meunière with some delicious vegetables. A side of sautéed spinach, steamed asparagus, or roasted vegetables are great ways of adding color and nutrition to your meal.
And finally, change up the garnish with lemon slices or a drizzle of extra virgin olive oil for a touch of freshness and further visual appeal.
Final Thoughts
Ina Garten’s Sole Meunière recipe is exceptional. It boasts everything that you’d want from this classic French dish, from the tender and delicate sole filets to the rich and flavorful brown butter sauce.
Enjoy making this delectable dish, and let us know what you think of it.
Frequently Asked Questions
What does Sole Meunière mean in French?
To the rest of the world, Sole Meunière is a classic, rustic French dish, but to those who speak French, “meunière” translates as “Miller’s Wife.” This refers to the fact that the sole fish needs to be dredged in flour before being sautéed.
Is Sole Meunière the same as Dover sole?
Although related, Sole Meunière and Dover sole are not the same thing. Sole Meunière refers to a cooking method using various types of sole fish. Dover sole, however, is a species of flatfish, prized for its firm texture and delicate flavor. The fish is typically used in a Sole Meunière dish, and can be cooked in various ways.
Why is Sole Meunière so expensive?
If you were to buy Sole Meunière in a restaurant, it would usually be expensive because real Dover sole, the fish typically used in the dish, is flown in from Europe, resulting in quite high transport costs. Ever sole itself is quite a rare fish and has a unique flavor, so getting hold of it can be tricky, hence its high price tag.
How To Make Sole Meunière By Ina Garten (Tips, Tricks, And Serving Suggestions)
Recipe by Barbara HuntCourse: Ina Garten
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Ingredients
Four sole filets (fresh – three to four ounces each
Half a cup of all-purpose flour
Six tablespoons of unsalted butter
Kosher salt and freshly ground black pepper
Three lemons or six tablespoons of fresh lemon juice
One teaspoon of lemon zest (grated)
One tablespoon of fresh parsley (minced)
Directions
First, you will need to preheat your oven to 200 degrees Fahrenheit.
Place your flour on a shallow plate and combine it with a teaspoon of salt and a teaspoon of pepper. Grab those sole filets and pat them dry using paper towels. On one side, sprinkle some salt.
Take three tablespoons of butter and heat up in a large sauté pan over a medium heat until you see the butter start to brown. Back to the sole filets, dredge two in the seasoned flour on both sides. Now, add them to the hot butter in the pan.
Bring the heat down to medium-low and continue cooking for a further two minutes. Turn the filets slowly using a metallic spatula and cook for another couple of minutes on both sides.
While you wait for the second side to cook, add three tablespoons of lemon juice and half a teaspoon of lemon zest to the pan.
Once the filets have cooked through, place them on oven-proof plates carefully. Now, pour your sauce over each filet. Place them into the oven to keep warm while you repeat the whole process for your remaining filets. Once you have prepared and cooked your last two filets, add them to the oven.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
