Julia Child’s Sole Meuniere

4.83 from 51 votes

recipe for Julia Child Sole Meuniere, simply made with lightly breaded fillets of sole that is served with a lemony caper butter sauce.

Prep Time10

Cook Time10

Total Time20

Course: Main, Main Course

Cuisine: French

Keyword: Julia Child sole meuniere, sole meuniere, sole meuniere recipe julia child

Servings: servings

Calories: 841kcal

Cost: $10

Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper. Lightly dredge fillets in flour, shaking off any excess
Bring a wide skillet to medium heat and add clarified butter.
Place fillets in, not overcrowding the pan, about 2 fillets at a time and cook until lightly golden on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.
Remove the fish to a platter. In the same skillet, melt the butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.
Spoon lemon caper sauce over fish and serve immediately.

Dry the Fish: Use paper towels to dry the fish fillets very well before cooking, this will help form a nice golden crust.

Quick Cooking: Sole fillets are thin and only need 2 minutes of cooking per side.

Fresh Ingredients: Because there are minimal ingredients, use the freshest you can find, such as fresh lemon juice.

Cook in Batches: Don't overcrowd the pan, depending on how wide your skillet and filets are, start with 2 fillets so they have room to brown evenly.
To clarify butter: Melt it in a pot, skim off the foam, and strain through a cheesecloth-lined sieve to remove solids.

The recipe is excerpted from The Way to Cook with permission from the publisher Alfred A. Knopf.