Sole Meuniere is a classic French style of preparing sole fish and also the name of the resulting browned butter sauce. Traditionally, the fish is dredged in milk and seasoned flour and then fried in 6 Tablespoons of butter. Lemon juice and parsley are added and the resulting Meuniere Sauce is poured over the fish. Meuniere means miller’s wife which refers to it’s unelaborate rustic nature.
Cooking Light featured a lighter version that is delish! We used flounder, but any light fish fillet will work, such as swai, catfish or cod. Four fish fillets are seasoned and only lightly coated with flour and then quickly sautéed in a tiny bit of oil in a nonstick sautepan. The fish is removed from the pan and kept warm. To the same sautepan is added 2 Tablespoons of butter which is browned over medium heat. Finish by adding 1 Tablespoon fresh lemon juice and 1/2 teaspoon salt (if using unsalted butter) to pour over the fish. I don’t think you need the parsley.
Julia Child may not approve of this light version, but most everyone else will.
Follow this link to the Cooking Light recipe: