As Julia Child’s first lunch when she arrived in Paris, this dish is a perfect welcome to debunk the notion that French food is pretentious or heavy. On the contrary, sole meunière is light, rustic, and extremely easy to make.
The word meunière means the fish is prepared in the style of “miller’s wife” which is basically dredging them in flour and lightly frying them. This flour forms a light protective barrier around the delicate sole fish and adds crispiness to the dish. Sole is a very subtle and delicate fish which means we should be using light and simple sauce to complement its flavor, instead of overwhelm it.
The taste of sole pairs well with the nutty flavor of our lemon-y brown butter sauce and elevated with the aroma of parsley as well as the bite from our capers.
This dish is perfect for a quick lunch or supper during weekdays and I guarantee you this piece of fish will be one the most flavorful dish you’ve ever tasted.