Sole Meuniere

Sole Meuniere

Created by chef Qwehli Team
March 16th, 2021
Sole Meuniere, a childhood memory for many French. This is a dish that can bring back memories and the representation of nostalgia. Now, you can create this classic French dish at home without hassle. Dig into our recipe and find out how you can make it effortlessly.


Serves 2

             Qwehli Whole Gutted Sole

8              Tbsp of melted butter

30            Grams of flour

4              Lemon wedges

5              Grams of parsley

1              Pinch of salt and pepper



1. Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.

2. Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.

3. In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.

4. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, top with parseley and with lemon wedges on the side.




  1. 焗爐預熱 200 度後,放入一個焗爐專用鐵盤

  2. 淺碟內倒入麵粉;淋上鹽,黑胡椒調味龍鯏魚後,將魚放於麵粉上,輕輕抹上麵粉,揈走多餘麵粉

  3. 鑊落2茶匙牛油,調至中大火,落魚煎煮每面2-3分鐘後,將魚擺上爐專用鐵盤,焗爐內保溫

  4. 同一個鑊內,倒入剩低4茶匙牛油至起泡,待1至2分鐘;將魚從焗爐取出,淋上熱牛油,番茜,切好檸檬擺旁邊,上菜!


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