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Sole Meuniére (Pan fried Dover Sole)

The dish that Julia Childs fell in love with that changed both he,r and the world.
Course Main Dish
Cuisine French
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 servings
Calories 200kcal
Author International Cuisine


  • 8 fllets sole boneless and skinless
  • 1/2 cup flour
  • 4 tablespoons clarified butter or ghee
  • 1 stick unsalted butter
  • 1 lemon juice of
  • 1 Tablespoon fresh parsley chopped
  • salt and pepper to taste


  • Layout and pat dry the fillets.
  • Season with salt and pepper
  • Heat a tablespoon of clarified butter in a skillet large enough to hold two fillets over medium heat. (Julia Child loved an oval frying pan for this dish and it is on display in the Smithsonian along with her entire kitchen.)
  • Dredge the fillets in the flour on both sides and gently shake to remove any excess.
  • Place the fillets in the clarified butter and brown about 1-2 minutes per side. Taking care when you flip them, use a spatula, they are very delicate fillets.
  • Set on warm plate and repeat until all the fillets are cooked. Adding in clarified butter and wiping out the pan as necessary.
  • Melt the unsalted butter in the pan and just as it is browning, Add in the fresh lemon juice. (note this will splatter quite a bit.
  • Plate the fillets and pour the lemon butter sauce over the top.
  • Garnish with parsley
  • Bon Appetit!


Calories: 200kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 8mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 16mg | Calcium: 7mg | Iron: 1mg