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Julia Child’s Sole Meunière Recipe

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3.8 from 15 reviews

Julia Child’s Sole Meuniere is a classic French dish featuring delicate sole fillets lightly dredged in flour and pan-fried in clarified butter. Finished with a luscious lemon, caper, and butter sauce, this recipe delivers a perfect balance of bright acidity and rich flavor in just 20 minutes, ideal for a quick yet elegant meal.

Ingredients

Fish and Seasoning

  • 6 fillets of sole (boneless and skinless)
  • Salt and pepper (to taste)

Coating

  • 1/2 cup all-purpose flour

Cooking Fats and Sauce

  • 3 tablespoons clarified butter (or ghee)
  • 2 tablespoons unsalted butter
  • 1 lemon (juiced)
  • 3 tablespoons capers
  • 2 tablespoons fresh parsley (hard stems removed, leaves finely chopped)

Instructions

  1. Prepare the sole fillets: Use paper towels to pat the sole fillets dry very well, ensuring excess moisture is removed for a better crust. Season both sides of each fillet with salt and pepper. Lightly dredge each fillet in all-purpose flour, shaking off any excess to avoid a heavy coating.
  2. Heat the skillet and clarified butter: Place a wide skillet over medium heat and add the clarified butter. Allow it to melt and warm up to ensure an even, golden fry.
  3. Cook the sole fillets: Add the fillets to the hot skillet without overcrowding—cook about two fillets at a time. Fry the first side for approximately 1-2 minutes until lightly golden. Carefully flip the fillets and cook the other side for another 1-2 minutes until also lightly golden and the fish is cooked through.
  4. Make the lemon caper sauce: Transfer the cooked fish to a serving platter. In the same skillet, lower the heat and melt the unsalted butter. Add the capers and freshly squeezed lemon juice, stirring to combine. Use a spatula to scrape up any browned bits from the bottom of the pan to infuse the sauce with rich flavor. Stir in the finely chopped parsley.
  5. Serve immediately: Spoon the warm lemon caper sauce generously over the sole fillets and serve immediately to enjoy the fresh and buttery flavors at their best.

Notes

  • For best results, use clarified butter or ghee to prevent burning and achieve a clean, nutty flavor.
  • Do not overcrowd the skillet to maintain the heat and get a crisp exterior on the fish.
  • Patting the fish dry before dredging in flour ensures a better crust.
  • Fresh parsley adds a bright herbal note—avoid using dried parsley.
  • This dish pairs beautifully with steamed vegetables, rice, or a light salad.

Find it online: https://cookedbygrace.com/julia-childs-sole-meuniere-recipe/