Pacific Dover sole meunière

Sole meunière is a classic French dish known for its simplicity and buttery, lemony tang. It’s traditionally made with English Dover sole and is popular on both sides of the Atlantic. But here in California, where Pacific Dover sole is abundant and affordable, making a small adaption of the classic recipe a worthwhile endeavor. 

The traditional method calls for a whole Dover sole. This is delicious, but for the purposes of a home kitchen, using filets is just as tasty and much easier to prepare.

Sole meunière is also known for being one of the first meals Julia Child ate in Paris. Writing in her memoir “My Life in France,” Child claimed the dish helped inspire her to become a chef. But that culinary history doesn’t imply complexity. There are only a few ingredients: Pacific Dover sole, butter, lemon, parsley, flour, salt, and white pepper. 

Serve with rice pilaf, steamed or roasted vegetables, and a salad. This easy-to-make and affordable dish is sure to impress your friends and family.

Ingredients

8 ounces of Pacific Dover sole fillets
2 lemons
1/2 bunch of curly parsley
2 heaping tablespoons of clarified butter
1/2 cup butter
1/2 cup of all-purpose flour
Salt and white pepper

Step 1

Season the flour with salt and white pepper to taste (around a teaspoon for each) and set it in a plate or dish for dredging. Black pepper would also work but will speckle the flour with the black grinds and have a slightly different flavor profile than white pepper.

Dredge Pacific Dover sole fillets in flour and put aside to set as you prepare other ingredients.

Step 2

Coarsely chop the parsley and put it in a small bowl. Squeeze the juice of one and a half lemons into another small bowl, making sure to remove any seeds. Leave the remaining half of lemon for garnish.

Step 3

Heat a medium skillet to medium-high and add the clarified butter and around one tablespoon of regular butter. Clarified butter works well because it has a high smoke point, preventing burning and browning. 

Once melted and hot, carefully place flour-covered filets into the butter to cook. Pacific Dover sole fillets are very thin, so it will only take two-to-three minutes per side. Turn in the pan with a fish turner, or very carefully with a regular spatula. Add more butter if needed. Once cooked, place on paper towels to absorb any excess fat.

Step 4

Place a saucepan on medium heat and melt the remaining butter. This part is controversial, as some believe the meunière sauce should be made from the butter leftover from cooking for full flavor. Others claim starting off fresh will lead to a cleaner taste. This recipe sides with the latter.

Once the butter is melted, add the juice of the one and a half lemons and give a quick stir. Plate the fish with the rice and vegetables as the lemon juice reduces. Give the butter and lemon mixture a quick stir, being careful not to let it burn as it bubbles. Once reduced to a creamy yet light consistency, take off the heat and add parsley.

The goal is to wilt, not cook the parsley. So stir gently, then pour the mixture over the plated fish and serve.