Sole Meunière

Katie Lee - Comfort Table - Pg 167.jpeg

2 Servings

Prep Time: 10 Minutes. Cook Time: 10 Minutes.

This is the signature dish of Le Dome and a total classic. They use Dover sole, but if you can't find it at your fish market, just substitute sole, lemon sole, grey sole, or flounder. It's a very simple dish and tastes so light and perfect.



  • ¼ Cup All-Purpose Flour

  • ¼ Teaspoon Kosher Salt

  • ¼ Teaspoon Freshly Ground Black Pepper

  • 4 Sole Fillets (About 4 Ounces Each)

  • 4 Tablespoons (½ Stick) Unsalted Butter

  • 2 Teaspoon Fresh Lemon Juice

  • 1 Tablespoon Minced Flat-Leaf Parsley


Combine flour, salt, and pepper. Dredge each fish fillet in the flour mixture until well coated.

In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the fish and brown about 3 minutes on each side, depending on thickness. Transfer the fish to a platter and tent with foil. Add the remaining butter to the pan and turn up the heat to medium-high. When the butter starts to brown, about 3 minutes, add the lemon juice and parsley. Pour the butter over the fish and serve immediately.

This recipe is also featured in my cookbook!