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close us of sole topped with capers and lemon sliced in cast iron pan

Sole in Lemon Butter Sauce (Sole Meuniere)

Julia Frey of Vikalinka
Sole, cooked in lemon butter sauce with capers, this classic Sole Meuniere recipe is easy to master at home!
5 from 4 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine French
Servings 2
Calories 361 kcal

Ingredients
  

  • 2X130g/4oz-5oz lemon sole fillet or whole fish
  • 4 tbsp plain flour
  • 1 tsp salt and pepper each
  • 4-5 tbsp butter I used unsalted
  • 1 lemon
  • 2 tbsp capers
  • 1 tbsp chopped fresh parsley

Instructions
 

  • In a large plate of a bowl combine the flour, salt and pepper. Dredge the fish in the flour mixture, then shake off the excess flour.
  • Preheat a frying pan and melt 2 tbsp of butter in it. Fry the sole in butter on medium heat for approximately 2 minutes on each side. Then remove from the pan and keep warm.
  • To the same pan add the remaining butter and let it melt and watch it turn slightly brown, then add the juice of half a lemon and slices of the other half, cook for a few seconds, then add the capers and return the fish back to the pan. Spoon the sauce all over the fish and take off the heat. Serve sprinkled with fresh parsley.

Nutrition

Calories: 361kcalCarbohydrates: 17gProtein: 18gFat: 26gSaturated Fat: 15gTrans Fat: 1gCholesterol: 116mgSodium: 1973mgPotassium: 312mgFiber: 2gSugar: 1gVitamin A: 933IUVitamin C: 32mgCalcium: 56mgIron: 2mg
Keyword sole meuniere
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