Sole with Basil Chiffonade

Sole with Basil Chiffonade
Cook / Prep Time: 45 min

Sole Meunière is a classic French dish consisting of sole, whole or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce and lemon. Sole has a light but moist texture when cooked and has a mild flavor.-Jen


Serves 2




2 Sole Fillets (6 or 7 oz each)
1 Tbsp Butter (unsalted)
1 Tbsp Olive oil
1 Tbsp Lemon juice
1/4 tsp Paprika
1/4 cup Fresh Basil leaves (chopped into chiffonade strips)

  • Preheat oven broiler.
  • Cover a baking sheet with foil.
  • Melt the butter in a small saucepan. Add the olive oil and lemon juice and cook over low heat for 5 mins.
  • Place the sole fillets on the baking sheet, brush them with a bit of the butter sauce, and season them with salt, pepper and paprika.
  • Broil the fish on the top rack of the oven for 4 minutes. Transfer the fish to a plate and top with the rest of the lemon butter sauce and the fresh basil chiffonade. Serve immediately.

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