Fish Meuniére


by: Vicky

A standard of the French repertory sole meuniere is usually made in the United States with flounderfillets. Authentic sole meuniere served in Europe is made with whole Dover sole, which has had the bottom scaled and the gray top skin peeled off. But what defines the process, which can he used for almost any fish, whole or filleted, is that the fish is coated with flour (optional) and sautéed in clarified butter or oil. When the fish is done, the cooked butter in the pan is discarded, fresh butter is added to the pan, the pan is put on the fire until the butterfroths, and lemon juice is added to the frothing butter. The butter is then poured over the fish. Since fish cooked a la meuniere is served with butter poured over it, the clarified butter can be replaced with oil, and the fish can be floured and sautéed as it is for other sautéed fish recipes. This recipe is for 2 Dover sole; making more requires 2 huge sauté pans or 4 large sauté pans. Makes 4 main-courses servings.


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serves: 4

whole Sautéed Round Fish (Sautéed Whole Flatfish, Sautéed Thick, FirmFleshed Fish Fillets, or Sautéed Flatfish

Fillets) dusted with flour (optional)

1/2 cup butter

3 tablespoons fresh lemon juice

Nutrition Facts
Fish Meuniére

Servings Per Recipe: 4

Amount per Serving

Calories: 206

  • Total Fat: 23 g
  •     Saturated Fat: 14.6 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 61 mg
  • Sodium: 202.7 mg
  • Total Carbs: 0.8 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0.3 g
  • Protein: 0.3 g

how is this calculated?

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1.  Prepare the whole fish for cooking and dust it with flour.

2.  Cook the fish in butter over medium heat until well browned.

3.  Carefully turn the fish and cook the other side until browned.

4.  Transfer the fish to a plate. Squeeze over lemon juice. Pour over hot frothing butter.

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