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Sole Meuniere

Sole Meuniere

Paul Bocuse's recipe for a classic French dish: Sole Meuniere.

Course Main
Cuisine French
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 to 2
Author Recipe adapted from The Complete Bocuse – Flammarion 2010 & 2012


  • 1 sole 500 gms – 1 lb., cleaned and scaled but with the skin on
  • 2 tbsp extra virgin olive oil divided
  • 4 tbsp flour
  • 80 gms – 5 ½ tbsp butter divided
  • juice of ½ lemon
  • 1 tsp parsley chopped
  • Salt and Pepper to taste


  1. Brush the sole with 1 tbsp of extra virgin olive oil, salt and pepper.
  2. Dust the sole with flour.
  3. Heat 30 gms – 2 tbsp of butter and 1 tbsp of extra virgin olive oil in a pan. When it begins to smoke add the fish and cook it over high heat for 5 minutes, then flip it over and leave it until cooked through (the actual cooking time will vary depending on the size and thickness of your sole).
  4. Put the cooked sole on a serving plate. Squeeze the lemon juice on the top and scatter it with parsley.
  5. Add 50 gms – 3 ½ tbsp of butter to a pan and heat it until it browns. Pour the browned butter over the warm fish: it will form the famous foam.
  6. Serve immediately!